WHAT?
150g. Thick tube pasta
300g. Mix of beef, lamb and pork mince
1 chopped onion, 3-4 garlic cloves, chilli
1 tablespoon tomato paste
1 tablespoon of vinegar
1 shit of brandy
1 cinnamon stick, 2 bay leaves
1 tablespoon Greek yoghurt
Fresh parsley, oregano, pepper, salt
For the béchamel sauce
3 tablespoons flour
200ml. Vegetable stock (boiling)
2 tablespoons Greek yoghurt
3 cloves
Grated cheese to serve
HOW TO?
1️⃣Cook the pasta in medium heat for 8-10 minutes with a little bit of salt. Drain and place in bowl.
2️⃣Sauté in a frying pan, in the olive oil for 4-5 minutes mixing the garlic, chilli, onion. Add the tomato paste and carry on for two minutes. Add the mince and vinegar and cook for 2-3 minutes.
3️⃣Add the cinnamon, bay and let them give the flavour to the meat. Pour the brandy and let the alcohol evaporate. Remove from heat. Add pepper and a tablespoon Greek yoghurt.
4️⃣Make the béchamel. Start in medium heat and mix flour with olive oil. Whisk so it hasn’t have any lumps. Add the boiling vegetable stock and whisk constantly to make a lovely sauce. When thickened, add grated cloves and pepper plus the tablespoon of Greek yoghurt.
5️⃣Start laying the pastitsio. In a greased dish add a half the pasta. Then add the mince (remove the leaves and the cinnamon stick). Add another layer of pasta and the béchamel sauce. Grate cheese and cook in pre-heated oven for 50 minutes at 180 degrees.
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