A hearty Greek gratin of tubular pasta, meat simmered with tomato and cinnamon, and golden béchamel sauce. When sliced, the layers hold together in soft, fragrant portions.
Ingredients
- 300 g long macaroni or ziti
- 400 g ground beef
- 1 piece yellow onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 400 g canned crushed tomatoes
- 100 ml dry red wine
- 1/2 tsp ground cinnamon
- 1 leaf bay leaf
- 1 pinch sugar
- 40 g unsalted butter
- 40 g all-purpose flour
- 500 ml whole milk
- 2 pieces eggs
- 80 g grated kefalotyri or grated pecorino
- 1 pinch ground nutmeg
- to taste fine salt
- to taste ground black pepper
Method
- Sauté the chopped onion in olive oil over medium heat until translucent and sweet, then add the garlic and stir just enough to release its aroma without browning.
- Add the ground beef, breaking it up with a spatula, and sear until it loses its raw appearance and begins to stick slightly to the bottom of the pot.
- Stir in the tomato paste, let it roast briefly until it smells sweeter, then pour in the wine and scrape up any browned bits until the alcohol evaporates.
- Add the crushed tomatoes, bay leaf, cinnamon, sugar, salt, and pepper, then simmer uncovered until you have a thick, glossy, and not very liquid sauce.
- Cook the pasta in a large pot of salted water until still firm, drain, then toss with a little grated cheese and a beaten egg to help it hold together.
- Prepare the béchamel by melting the butter, whisking in the flour, and cooking to a pale paste; gradually pour in the milk while whisking until you have a smooth cream that coats the back of a spoon.
- Off the heat, season the béchamel with salt, pepper, and nutmeg, then briskly whisk in the remaining beaten egg to obtain a velvety, lump-free sauce.
- In an oiled baking dish, pack the pasta in an even layer, cover with the meat sauce without excess juices, then top with the béchamel and finish with the remaining grated cheese.
- Bake until the top is puffed, golden brown in spots, and the edges are gently bubbling, then let rest before slicing to get clean portions.
Nutrition
Per serving
- Energy
- 901.7 kcal
- Protein
- 44.43 g
- Carbohydrate
- 75.43 g
- Fat
- 44.09 g
- Fibre
- 5.12 g
- Calcium
- 158.16 mg
- Iron
- 0.78 mg
- Magnesium
- 33.62 mg
