👨‍🍳 作り方

1. 1

   Cook the pastitsio pasta according to package directions until al dente. Drain and set aside.

   💡 プロのコツ: Do not overcook the pasta.
2. 2

   In a large pot, sauté the chopped onions in a little olive oil until softened. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the ground meat to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

4. 4

   Stir in the tomato paste, red wine, cinnamon sticks, ground cinnamon, cloves, bay leaves, salt, and pepper. Simmer for about 20-30 minutes, or until the sauce has thickened.

   💡 プロのコツ: Remove cinnamon sticks and bay leaves before assembling.
5. 5

   While the meat sauce simmers, prepare the béchamel. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

6. 6

   Gradually whisk in the warm milk until the sauce is smooth and thickened. Season with salt, pepper, and nutmeg. Remove from heat.

7. 7

   In a separate bowl, whisk the eggs and stir in the grated Parmesan cheese. Gradually temper the egg mixture by whisking in a ladleful of the warm béchamel sauce. Then, stir the tempered egg mixture into the remaining béchamel sauce.

   💡 プロのコツ: Tempering prevents the eggs from scrambling.
8. 8

   Preheat your oven to 180°C (350°F). Grease a large baking dish.

9. 9

   In a large bowl, toss the cooked pasta with about half of the béchamel sauce. Spread half of the pasta mixture in the prepared baking dish.

   💡 プロのコツ: Ensures pasta is evenly coated.
10. 10

    Spread the meat sauce evenly over the pasta layer. Top with the remaining pasta mixture.

    💡 プロのコツ: Create a compact layer of pasta.
11. 11

    Pour the remaining béchamel sauce evenly over the top layer of pasta. Sprinkle with additional Parmesan cheese if desired.

    💡 プロのコツ: Ensure the entire top is covered for a golden crust.
12. 12

    Bake for 1 hour to 1 hour 15 minutes, or until the top is golden brown and bubbly.

    💡 プロのコツ: If the top browns too quickly, loosely tent with foil.
13. 13

    Let the pastitsio rest for at least 15-20 minutes before slicing and serving.

    💡 プロのコツ: Allows the layers to set, making it easier to cut.