Italian Herb Pastitsio

Ingredients

• 500 grams Bucatini or No. 2 Greek Pasta
• 750 grams Ground Beef
• 800 grams Crushed Tomatoes
• 0.5 cup Fresh Basil, chopped
• 2 teaspoons Dried Oregano
• 4 cloves Garlic Cloves, minced
• 1 liter Whole Milk
• 100 grams Unsalted Butter
• 100 grams All-purpose Flour
• 1 cup Grated Parmesan Cheese
• 3 large Egg Yolks
• 0.25 teaspoon Ground Nutmeg

Instructions

1. 1

   Boil the pasta in salted water until slightly under-al dente, drain, and set aside to cool slightly.

2. 2

   In a large pan, brown the ground beef, then add minced garlic and sauté until fragrant.

3. 3

   Stir in crushed tomatoes, oregano, and half of the fresh basil; simmer for 20 minutes until the sauce is thick and rich.

4. 4

   Prepare the Béchamel by melting butter in a saucepan, whisking in flour to form a roux, and gradually adding milk until thickened.

5. 5

   Remove Béchamel from heat and whisk in the egg yolks, nutmeg, and half of the Parmesan cheese until smooth.

6. 6

   Layer the cooked pasta in a greased 9x13 baking dish, pressing down firmly to create an even base.

7. 7

   Spread the meat sauce evenly over the pasta, then pour the Béchamel sauce over the top, smoothing it to the edges.

8. 8

   Sprinkle with remaining Parmesan and bake at 180°C (350°F) for 45 minutes until the top is golden brown.