Wednesday, November 3, 2010


Pastitsio, adapted from Everyday Food (

6 tbsp. butter
1/3 cup flour
3 cups milk
1/2 cup parmesan cheese
Salt and pepper

2 lbs. ground beef
2 medium onions, chopped
3/4 cup red wine
6 oz. tomato paste
2 cups beef broth
1/2 tsp. cinnamon
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
1 lb. penne pasta, cooked and drained (I used elbows because that's what we had)

To make topping: Melt butter and add flour. Whisk and cook for about a minute, then add milk slowly, whisking until no lumps remain. Cook over medium high heat, stirring frequently, until thickened. Remove from heat; stir in cheese and season to taste with salt and pepper. Set aside.

In a large skillet, cook beef until it begins to brown, about 5 minutes. Add chopped onion and cook another 5 minutes. Drain some of the fat, if necessary. Add wine and cook until liquid is cooked away, about 6-8 minutes.

Add tomato paste, broth, cinnamon, salt and pepper; cook until thickened, about 10-15 minutes. Stir in cooked pasta, then transfer to a 9x13 baking dish. Spread topping on top, and bake at 375 degrees for about 35-45 minutes or until topping is slightly browned in spots (more brown than the picture above.. haha.. whoops).

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