Weekend Inspiration: Pastitsio

Ingredients:

500 g Buonetti penne pasta

500 g ground meat

1 red onion

3 cloves of garlic

100 ml red wine

1 tbsp cherry tomato paste

1 tsp cinnamon

150 ml canned tomato purée

50 g butter

80 g flour

400 ml milk

6 tbsp Parmesan cheese

3 egg yolks

3 egg whites

olive oil

nutmeg

salt and pepper

 

Preparation:

Preheat the oven to 200°C. Sauté the red and garlic in olive oil, then add the ground meat. Cook the meat for about 10 minutes, increase the heat, and pour in the wine. Let it simmer until the wine evaporates, then add the cherry tomato paste and cinnamon. Stir in the tomato purée, reduce the heat, and cook for about 30 minutes, stirring occasionally.

Melt the butter, add the flour and milk, and whisk well. Cook for a few minutes until the sauce thickens, then remove from heat. Once cooled, stir in the egg yolks, seasoning, and 3 tablespoons of Parmesan.

Cook the pasta and drizzle with a few drops of olive oil. Beat the egg whites with 3 tablespoons of Parmesan and pour over the pasta.

In a baking dish, layer half the pasta to cover the bottom, then add all the meat sauce, top with the remaining pasta, and pour over the prepared béchamel sauce. Sprinkle with Parmesan and bake for about 40 minutes.

Enjoy!