Savor the rich and comforting flavors of Greece with Pastitsio, a delightful Greek version of lasagna. Layer upon layer of luscious pasta is generously coated with a velvety and aromatic béchamel sauce, offering a creamy texture that harmonizes with the flavorful meat sauce. The meat sauce, often made with seasoned ground beef or lamb, is infused with tomato, onion, garlic, and a medley of Greek spices, creating a savory symphony that tantalizes the taste buds. Baked to golden perfection, Pastitsio emerges from the oven with a deliciously crispy top that adds an irresistible crunch to every bite. Whether enjoyed at festive gatherings or as a comforting family dinner, this Greek Lasagna is a culinary masterpiece that captures the essence of Greek hospitality.

500 grams of minced meat
1 onion (150 g)
3 cloves of garlic
1 sprig of rosemary
800 g canned peeled tomatoes
100 ml dry red wine (optional)
1 1 1/2 tbsp. tomato paste
40 ml olive oil
2 sticks of celery
2 carrots
1 bay leaf
1 tbsp oregano
1 tablespoon of sugar
5 allspice corns
1 small cinnamon stick
salt + pepper

1 pack of pasta 500 grams (bucatini)
Grated hard cheese or Greek Mizithra, or Graviera

béchamel:
1 liter of milk
110 grams of butter
110 grams of flour
2 grams of smoked paprika
10 grams of sugar
2 grams of nutmeg
10 grams of salt
pepper

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