Pastitsio

Ingredients

• 1 lb bucatini
• 2 tbsp olive oil
• 2 lb ground beef
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• ½ cup dry red wine
• 15 oz tomato sauce
• 1 cinnamon stick
• ½ tsp ground allspice
• 2 tsp kosher salt, divided
• 1 cup grated kefalotyri cheese, divided
• 2 large egg whites
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 4 cups whole milk
• 3 large egg yolks
• ¼ tsp ground nutmeg

Method

1. Cook the onion in the olive oil in a large skillet until soft. Add the beef and garlic and cook, breaking it up, until browned and 160°F, about 10 minutes.
2. Add the wine and let it reduce, then stir in the tomato sauce, cinnamon stick, allspice and 1 teaspoon of salt. Simmer until thick, about 20 minutes, and remove the cinnamon.
3. Boil the bucatini until 2 minutes short of al dente and drain. Toss with the egg whites and ⅓ cup of the cheese, then spread in a buttered 9 by 13-inch dish.
4. For the béchamel, melt the butter, whisk in the flour for 2 minutes, then slowly whisk in the milk and cook until thick. Off the heat, whisk in the yolks, nutmeg, remaining salt and half the remaining cheese.
5. Heat the oven to 350°F. Spread the meat sauce over the pasta, pour the béchamel over it and sprinkle with the last of the cheese.
6. Bake until deep golden and the center reaches 165°F, about 45 minutes. Rest 30 minutes before cutting into squares.

Notes