Rally’s Pastitsio recipe

Winter is on Australia’s doorstep and there’s nothing better than digging into a hot, delicious comforting meal on a chilly day.

This Greek classic is a staple dish in many households, but if you need some extra pointers on to how to perfect those layers, our resident home cook Rally has got you covered.

One thing Rally notes to be mindful of is when making the bechamel sauce, make sure you stick to the exact measurements. This will ensure that the sauce comes out with the right consistency and taste.

Happy cooking!

READ MORE: Rally’s fasting-friendly gemista (stuffed tomatoes) recipe

Serves: 12 

Ingredients

1kg penne pasta/tubed pasta
1kg beef mince
500gr pork mince
1 large onion, coarsely chopped
1 carrot, grated
1 large celery stick, chopped
1 bay leaf
1 can chopped tomato
1 litre beef or chicken stock
350gr Passata
Salt and pepper to taste
Handful parsley
250ml red wine
Cinnamon
1 tsp sugar

For bechamel
1.5 litre milk
150gr salted butter
150gr plain flour
Nutmeg
2 eggs
Parmesan

Method:

Mince

1. In a large pot over medium heat, sauté onion, carrot and celery
2. Once onion becomes translucent, add the mince, breaking it up and allow it to brown
3. Season with salt, pepper, cinnamon, nutmeg to your liking
4. Add the can of diced tomatoes and passata
5. Sprinkle in sugar
6. Add beef stock, reduce head to low and let it cook slowly for 2-3 hours
7. Cook pasta until al dente/ as to be still firm when bitten

Bechamel

1. In another pot, melt the butter over low-medium heat
2. Add flour to make roux and mix it in with a whisk, careful not to burn it
3. Season to your liking with salt, pepper and nutmeg
4. Add the milk slowly and whisk quickly to avoid lumps until it thickens
5. Remove from heat and sit the pot in your sink filled with cold water to cool quicker
6. As it cools, lightly whisk eggs in a small bowl. Add it to the bechamel mixture and whisk
7. Stir in a handful of parmesan

Assembly

1. Place layer of pasta in baking dish
2. Add layer of mince
3. Add the final layer of pasta on top of the mince
4. Pour bechamel sauce over pasta and even out with a spatula or wooden spoon
5. Sprinkle with parmesan and nutmeg
6. Bake at 175 degrees celsius until the top turns golden brown
7. Remove from oven, set aside to cool for 20 minutes to make it easier to remove pieces.

Kali Orexi!