Pastitsio

This is a sort of Greek lasagna type dish that I made for our "Palentine's" dinner last week, it's an Ina Garten (The Barefoot Contessa) recipe on Food Network that sounded good and let me tell you, it's fabulous!! There are a few steps and I know some of you are going to be intimidated by that but trust me - it's worth it. So good that Ron and Janis had leftovers for dinner the next night (I said "how did you resist until dinnertime? I ate some for breakfast the next morning"!!) - it was just as good reheated the following day. Mmmmm...this is a keeper. Since I'm crediting Ina and Food Network I'm not going to retype - just copy and pasting the recipe straight from them (hopefully that's allowed, don't narc on  me...!).  You can watch a video of Ina making this at Foodnetwork.com.

Ingredients

For the Tomato Meat Sauce:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onion (1 large)
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)
• 1 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Pinch of cayenne pepper
• 1 can (28 ounces) crushed tomatoes in puree
• Kosher salt and freshly ground black pepper

For the Bechamel:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 cups freshly grated Parmesan or Kasseri cheese
• 2 extra-large eggs, beaten
• 2/3 cup Greek-style yogurt, such as Fage Total
• 3/4 pound small shells
  
  
  
  
  
  

  Directions

  For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.

  Preheat the oven to 350 degrees F.

  For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.

  Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.

  Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
  
  
  
  

  2009, Ina Garten, All Rights Reserved
  
  
  
  

  

  
  

  

  
  
  

  It might sound like a lot of dishes but this is all it took - I don't think that's too bad...although I did have a "helper" ;)