Ingrédients pour Traditional Style Pastitsio Ragu
- 1 1/2 lbs lean ground beef
- 2 cloves minced garlic
- 1 and 1/4 teaspoons salt (total)
- 3/8 teaspoon black pepper (total)
- 1 large onion, finely chopped
- Parsley
- 1/2 cup butter
- Homemade ragù (prepared from crushed tomatoes, tomato paste, spices, etc.)
- Sugar
- 1 lb macaroni noodles
- 2 egg whites, beaten
- 2 cups grated Parmesan cheese (total)
- Feta Cheese
- Goat Cheese
- 4 cups warmed milk
- 1/2 cup all-purpose flour
- 1 egg yolk, beaten
- Cinnamon
- 3 tablespoons olive oil (total)
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup dry red wine (optional)
- 1/4 teaspoon ground nutmeg
- Mozzarella Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Traditional Style Pastitsio Ragu? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Traditional Style Pastitsio Ragu
- Preheat oven to 350°F (175°C).
- Prepare the Ragù: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer, reduce heat, and cook for at least 1 hour, or longer for a richer flavor. Stir occasionally.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Prepare the Béchamel: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in Parmesan cheese, nutmeg, and salt and pepper to taste.
- Assemble the Pastitsio: Spread a thin layer of ragù in the bottom of a 9x13 inch baking dish. Layer half of the cooked pasta over the ragù. Spread half of the remaining ragù over the pasta, followed by half of the grated mozzarella cheese.
- Repeat layers: Add the remaining pasta, the rest of the ragù, and the remaining mozzarella cheese.
- Pour the béchamel sauce evenly over the top.
- Bake for 30-40 minutes, or until golden brown and bubbly.
- Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
8g
Fat
106g
Carbs
9g