Greek Pastichio

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Add the pasta to a pot full of salted water. Boil 2 minutes less than the instructions on the box. Drain and return to pan.

Step 2

Melt butter until golden brown and pour over penne, add the cheese, nutmeg, salt, pepper and toss well; allow to cool. Add eggs and toss again;

Step 3

Brush a baking pan with olive oil, spread the pasta in the baking pan.

Step 4

Place a pan over high heat.

Step 5

Add olive oil, the finely chopped onions, granulated sugar and finely chopped herbs. Add the garlic, cinnamon, clove, salt, pepper, bay leaves and tomato paste, continue to sauté.

Step 6

Sauté for 3-4 minutes, until the onions caramelize nicely.

Step 7

Add beef and cook, breaking it up as you go, until it changes from red to brown.

Step 8

Add wine and and cook until the wine has mostly evaporated – about 3 minutes.

Step 9

Add the canned tomatoes, bouillon cubes, add boiling water until all ingredients are submerged.

Step 10

Stir well, bring to boil, then reduce heat to medium / medium low so it's simmering gently.

Step 11

Cook for 30 to 45 min until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese

Step 12

Cover the pasta in the baking pan with the meat

Step 13

Pre heat oven at 180C

Step 14

Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy.

Step 15

Stir in nutmeg, cheese and salt then whisk in egg yolks quickly, cover the meat in the baking pan with the bechamel sauce

Step 16

sprinkle with cheese and cook in the oven for 30min at 180C

Step 17

Let it cool down for 10 min and sprinkle with parsley leaves