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Ingredients
For the Meat Mixture:
1 pound (450 grams) bucatini pasta, uncooked
1 pound ground beef
1 (28 ounce) can crushed tomatoes
1 large yellow onion, grated
13oz. shredded Parmesan cheese
2 garlic cloves, finely chopped
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt and pepper
4 cups water
Extra-virgin olive oil
For the Bechamel Sauce:
1 stick salted butter
1 cup all-purpose flour
4 cups whole milk, warmed
3 egg yolks
3 ounces shredded Parmesan cheese
1/4 teaspoon ground nutmeg
1/4 teaspoon ground pepper
Instructions
Preheat oven to 550°F. Adjust oven rack to the top of the oven.
Grease a large casserole dish or a 9x13" baking dish with olive oil.
Prepare the Meat Mixture: In a large bowl, combine the beef, tomatoes, Parmesan, garlic, onion, cinnamon, cloves, salt and pepper.
Assembly: Layer the pan as follows. First, spread about 1/3 of the pasta on the bottom. Next, top with half of the meat mixture. Top with another 1/3 pasta. Then, top with the remaining half of the meat mixture and the remaining 1/3 pasta. Drizzle some olive oil on top.
Add 4 cups of salted boiling water to the pan.
Bake: Cover the pan tightly with aluminum foil. Transfer the pan to the oven and reduce heat to 375°F. Bake for about 1 hour, or until pasta is fully cooked and water has fully absorbed.
Prepare the Bechamel sauce. While the pastitsio is baking, prepare the bechamel sauce. Warm the milk well in the microwave for about two minutes (it should feel like warm bath water). In a large saucepan, melt the butter and then add the flour. Whisk together to form a paste. Add the warmed milk and whisk to combine, until blended and thick. Remove from heat. Stir in the cheese, nutmeg, and pepper. Allow the sauce to cool for 5-10 minutes before adding the egg yolks to prevent them from curdling.
Final Bake: Evenly layer the bechamel sauce on the top layer of pasta. Bake, uncovered, for an additional 25-30 minutes, or until bechamel has browned.
Remove the pan from the oven and allow the pastitsio to cool for at least 10 minutes before serving.
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