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Traditional pastitsio

Traditional pastitsio recipe

traditional pastitsio




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    • 225 g macaroni
    • 150 ml (60 g) La Campania Pecorino, grated
    • 15 ml Clover Mooi River Butter
    • 15 ml cooking oil
    • 500 g minced beef
    • 2 onions, chopped
    • 1 clove garlic, crushed
    • 50 ml tomato paste
    • 5 ml sugar
    • 125 ml beef stock
    • 5 ml salt
    • freshly ground black pepper to taste
    • 3 ml dried thyme
    • 1 ml allspice
    • 1 x white sauce recipe
    • 125 ml (50 g) Clover Cheddar, Grated

    Cook the macaroni according to instructions on packet.

    Drain and add a little olive oil to prevent pasta from sticking.

    Sprinkle 50 ml of the pecorino over and toss lightly to mix.

    Heat the butter and oil in a heavy-based saucepan.

    Add the meat and fry until golden brown.

    Remove from pan and set aside.

    Add the onions and garlic to the reserved oil and sauté until onion is translucent.

    Return mince to pan and mix through.

    Mix the tomato paste, sugar and stock together.

    Add to the meat with 5 ml of the salt, black pepper, thyme and allspice.

    Mix and allow to simmer for 10 - 15 minutes.

    Spoon a layer of macaroni into an ovenproof dish, followed by half of white sauce and all the meat.

    Cover with the remaining sauce and sprinkle the Cheddar and leftover pecorino over.

    Bake in a preheated oven at 160°C for 45 minutes.

    Switch oven off and allow dish to stand for 10 minutes before cutting into squares.

    Serve warm with a green salad.