Pastitsio is often called the Greek lasagna, though this beloved dish has its own distinct character that has made it a Sunday dinner staple in Greek households for generations. Our pastitsio features long tubular pasta layered with a rich, aromatic meat sauce seasoned with cinnamon, nutmeg, and a hint of clove - the warming spices that define Greek comfort cooking.
The meat sauce is made with premium ground beef slowly simmered with tomatoes, onions, and garlic until deeply flavored. Between the pasta and meat layers, we add a touch of kefalotyri cheese for that authentic Greek taste. The crowning glory is our thick, golden béchamel sauce enriched with egg yolks and nutmeg, which bakes to a beautiful golden crust.
Each slice reveals the perfect layers - pasta, meat, more pasta, and that irresistible creamy top. It's the kind of dish that brings families together around the table, and at Lauer House, we make it with the same love as a Greek grandmother would.
The meat sauce is made with premium ground beef slowly simmered with tomatoes, onions, and garlic until deeply flavored. Between the pasta and meat layers, we add a touch of kefalotyri cheese for that authentic Greek taste. The crowning glory is our thick, golden béchamel sauce enriched with egg yolks and nutmeg, which bakes to a beautiful golden crust.
Each slice reveals the perfect layers - pasta, meat, more pasta, and that irresistible creamy top. It's the kind of dish that brings families together around the table, and at Lauer House, we make it with the same love as a Greek grandmother would.
Prep: 30 mins
Cook: 1 hour
Serves: 8-10
Medium
Ingredients
500g tubular pasta (bucatini or ziti)
500g ground beef
1 large onion, finely diced
3 cloves garlic, minced
400g crushed tomatoes
1/2 cup red wine
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground clove
100g kefalotyri cheese, grated
For Béchamel:
1 liter whole milk
100g butter
100g flour
3 egg yolks
1/2 tsp nutmeg
Salt and white pepper
500g ground beef
1 large onion, finely diced
3 cloves garlic, minced
400g crushed tomatoes
1/2 cup red wine
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground clove
100g kefalotyri cheese, grated
For Béchamel:
1 liter whole milk
100g butter
100g flour
3 egg yolks
1/2 tsp nutmeg
Salt and white pepper
Instructions
1. Cook pasta until al dente, drain and set aside.
2. Brown the ground beef in a large pan, breaking it up. Add onion and garlic, cook until soft.
3. Pour in wine, let it reduce. Add tomatoes and spices. Simmer for 30 minutes until thick.
4. Make béchamel: Melt butter, whisk in flour to make a roux. Gradually add warm milk, stirring constantly. Cook until thick. Remove from heat, whisk in egg yolks and nutmeg.
5. Layer in a buttered 9x13 baking dish: half the pasta, half the cheese, all the meat sauce, remaining pasta, remaining cheese, then all the béchamel.
6. Bake at 180°C for 45-50 minutes until golden brown on top.
7. Let rest 15 minutes before slicing. Serve warm.
2. Brown the ground beef in a large pan, breaking it up. Add onion and garlic, cook until soft.
3. Pour in wine, let it reduce. Add tomatoes and spices. Simmer for 30 minutes until thick.
4. Make béchamel: Melt butter, whisk in flour to make a roux. Gradually add warm milk, stirring constantly. Cook until thick. Remove from heat, whisk in egg yolks and nutmeg.
5. Layer in a buttered 9x13 baking dish: half the pasta, half the cheese, all the meat sauce, remaining pasta, remaining cheese, then all the béchamel.
6. Bake at 180°C for 45-50 minutes until golden brown on top.
7. Let rest 15 minutes before slicing. Serve warm.
