Beef mince Entertaining

Beef and rigatoni pastitsio with kefalotiri

Name: Pastitsio (beef and pasta pie) with kefalotiri cheese recipe
Yield: 8
Ingredients: 500g La Molisana Pastificio Extra Di Lusso Rigatoni Divini; 2 eggs, lightly beaten; 2/3 cup (50g) finely grated kefalotiri cheese (Greek sheep's or goat's milk cheese – substitute parmesan); 2 tbs unsalted butter, melted, cooled; 1/4 cup (15g) fresh white breadcrumbs; 115g unsalted butter; 115g plain flour; 1.2L full-cream milk, plus a little extra; 1/2 tsp freshly grated nutmeg; 1/3 cup (80ml) extra virgin olive oil; 1 medium onion, finely chopped; 4 garlic cloves, finely chopped; 2 celery stalks, finely chopped; 1kg lean beef mince; 200ml red wine; 400g can chopped tomatoes; 2 tbs tomato puree; 1 cinnamon quill; 1/4 tsp ground cloves; 1 tbs dried oregano, Greek if possible; 1/4 bunch oregano, leaves picked, roughly chopped; 3 bay leaves

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Pastitsio (beef and macaroni pie) with kefalotiri cheese

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by Rick Stein

Chef, author, TV presenter

Sep 05, 2020

This classic Greek pie is a favourite for a reason. Nothing beats a cheesy, meaty, pasta-filled pie.

500g La Molisana Pastificio Extra Di Lusso Rigatoni Divini
2 eggs, lightly beaten
2/3 cup (50g) finely grated kefalotiri cheese (Greek sheep's or goat's milk cheese – substitute parmesan)
2 tbs unsalted butter, melted, cooled
1/4 cup (15g) fresh white breadcrumbs

White sauce

115g unsalted butter
115g plain flour
1.2L full-cream milk, plus a little extra
1/2 tsp freshly grated nutmeg

Meat sauce

1/3 cup (80ml) extra virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 celery stalks, finely chopped
1kg lean beef mince
200ml red wine
400g can chopped tomatoes
2 tbs tomato puree
1 cinnamon quill
1/4 tsp ground cloves
1 tbs dried oregano, Greek if possible
1/4 bunch oregano, leaves picked, roughly chopped
3 bay leaves

Method

1.

For the meat sauce, heat the olive oil in a large saucepan over high heat. Add the onion, garlic and celery and cook until just beginning to brown. Add the beef mince and cook over a high heat for 3-4 minutes, breaking up the meat with a wooden spoon as it browns. Add the red wine, tomato, tomato puree, cinnamon, ground cloves, dried and fresh oregano, bay leaves and 100ml water. Season to taste. Bring to the boil then reduce heat to medium-low and simmer for 30-40 minutes, stirring occasionally, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon quill and bay leaves.
2.

For the white sauce, melt the butter in a medium non-stick saucepan over a medium heat. Add the flour and cook, stirring, for 1 minute or until lightly toasted but not coloured. Gradually stir in the milk, then bring to the boil, stirring continuously. Reduce heat to low and simmer for 5-7 minutes, stirring frequently, until thickened. Season to taste and stir in the nutmeg.
3.

Meanwhile, fill a large saucepan three- quarters full with salted water and bring to the boil over high heat. Add the pasta and cook until al dente – about 13 minutes or according to packet instructions (take care not to overcook as it will cook a little further in the oven). Drain well, transfer to a large bowl and leave to cool slightly.
4.

Preheat oven to 180°C.
5.

Stir 1 cup (250ml) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.
6.

Use the melted butter to grease a 23 x 33cm and 7cm deep (5L capacity) ovenproof dish. Spread one-third of the pasta over the dish and cover with half of the meat sauce. Add another third of the pasta and then the remaining meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce.
7.

Mix the remaining 25g grated cheese with the breadcrumbs and sprinkle over the top of the dish. Bake for 40 minutes or until bubbling. Change oven setting to fan-forced and bake for a further 10-15 minutes until golden on top. Serve immediately.