The majestic cousin of Moussaka. A highly architectural baked pasta dish featuring three distinct layers: a thick base of tubular pasta bound with egg and cheese, a fiercely spiced, cinnamon-heavy meat ragù, and a towering, cloud-like crown of nutmeg-scented béchamel sauce.
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The Meat Sauce. Brown the meat, onions, and garlic in olive oil. Deglaze with red wine. Add tomatoes, cinnamon stick, cloves, salt, and pepper. for 45 minutes until very thick and dry. Remove cinnamon stick.
The Pasta. the pasta in salted water until just al dente. Drain well. Return to the pot and quickly toss with 2 lightly beaten eggs, 1/3 cup of the grated cheese, and a knob of butter. This binds the base layer so it slices cleanly.
The Béchamel. Melt butter, whisk in flour, cook 2 mins . Slowly whisk in warm milk until thick. Remove from heat. Whisk in nutmeg, salt, 1/3 cup cheese, and rapidly whisk in the 2 egg yolks.
Assemble Layer 1. Preheat oven to 350°F (175°C). Butter a deep 9x13-inch dish. Lay the dressed pasta in the bottom, arranging the tubes so they all point in the same direction (for aesthetic slicing).
Assemble Layer 2. Spread the thick meat sauce evenly over the pasta.
Assemble Layer 3. Pour the thick béchamel over the meat, spreading it to the edges. Sprinkle the remaining 1/3 cup of cheese over the top.
. for 45-60 minutes until the top is puffed and deeply golden brown.
Rest. Crucial step. The Pastitsio MUST rest at room temperature for at least 45 minutes before slicing, or the layers will slide apart.
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