Authentic Greek Pastitsio

Greek lasagna—spiced meaty tomato sauce over egg-white-bound pasta, blanketed in cheesy béchamel and baked until golden.

Meat Sauce

• 1 red onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 lb ground beef
• 1 cup red wine
• 28 oz crushed tomatoes
• 1 cup minced parsley
• 1/2 teaspoon white pepper
• 2 teaspoons sugar
• 1 teaspoon nutmeg
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cinnamon
• 3 bay leaves
• Kosher salt

Béchamel

• 4 cups whole milk
• 1/4 cup unsalted butter
• 1/2 cup flour
• 1 1/2 cups grated kefalotyri or pecorino
• 2 egg yolks
• Kosher salt

Pasta

• 1 lb long ziti, pastitsio pasta, or penne
• 2 egg whites
• 7 oz feta

Steps

1. Sauté the onion and garlic in oil 3 to 5 minutes. Brown the beef and season with salt. Deglaze with wine and reduce by half.
2. Add the tomatoes, parsley, spices, and bay leaves; simmer 45 to 60 minutes. Remove from heat.
3. Boil the pasta until al dente; drain into a 9×13-inch pan. Toss the hot pasta with egg whites and feta.
4. For the béchamel: Melt the butter; cook the flour 1 minute; whisk in the milk. Bring to a boil, then lower the heat and melt in the cheese. Off heat, whisk in the yolks and season.
5. Spread the meat sauce over the pasta; pour the béchamel to the brim. Bake at 400°F for 30 minutes until golden. Rest 15 minutes before slicing.

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