Name: Greek Pastitsio with Béchamel Using a Different Sauce Technique
Total time: 65 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 200g penne pasta; 200g ground beef; 1 onion; 2 cloves garlic; 1 cup tomato sauce; 1 cup milk; 50g butter; 50g flour; 50g grated Parmesan; salt and pepper; 1 egg

A baked pasta dish with ground beef, a rich béchamel sauce, and a golden crust, prepared with a slow-cooked roux method for a smoother texture.

Method

Cook pasta according to package instructions. Drain and set aside.
In a pan, cook onion and garlic, add beef and brown. Add tomato sauce and simmer.
In another pan, melt butter over low heat, then add flour and cook for 5 minutes, stirring constantly to form a roux. Gradually add milk, stirring constantly until thickened. Remove from heat, stir in Parmesan, egg, and season with salt and pepper.
In a baking dish, layer pasta, meat mixture, and béchamel. Bake at 180°C (350°F) for 25-30 minutes.
Let rest for 10 minutes before serving.
Check that the ground meat reaches 71°C (160°F) throughout before serving.