Pastitsio tis Katsarolas
Παστίτσιο της κατσαρόλας·(pas-TEET-see-oh tees kat-sah-ROH-las)
To Kiriakatiko Trapezi (The Sunday Supper & Sto Fourno)
Pastitsio is the undisputed king of the Greek Sunday table, a towering architecture of tubular pasta, warmly spiced meat, and an impossibly thick crown of nutmeg-laced béchamel. But when you crave that exact, soul-warming flavor on a rainy Tuesday, you don't have three hours to dirty every pot in the house. Enter the pot pastitsio: a pragmatic, unsung domestic secret where pasta cooks directly in a cinnamon-spiked meat broth, releasing its starches before a quick milk and cornstarch slurry creates a velvety faux-béchamel that coats every single noodle. No layering, no baking, no Hollywood clichés—just the pure, nostalgic taste of home in thirty minutes.
Ingredients
- extra-virgin olive oil2 tbsp
- lean ground beef1 lb
- yellow onion1 large
- garlic2 cloves
- tomato paste2 tbsp
- dry red wine1/2 cup
- ground cinnamon1 tsp
- ground nutmeg1/4 tsp
- ground cloves1/8 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- water or low-sodium beef broth4 cup
- ziti or penne pasta1 lb
- whole milk1 cup
- cornstarch2 tbsp
- Pecorino Romano1/2 cup
- unsalted butter1 tbsp
Method
- 01
Heat the olive oil and brown the beef.
Place a large Dutch oven or wide skillet over medium-high heat, add the oil and ground beef, and cook until deeply browned and no longer pink, about 5 to 7 minutes.
- 02
Soften the aromatics.
Stir the finely diced onion and minced garlic into the beef, sautéing for another 3 to 4 minutes until the onions are translucent.
- 03
Bloom the tomato paste and spices.
Push the meat to the edges and drop the tomato paste into the center to toast for a minute, then stir in the wine, cinnamon, nutmeg, cloves, salt, and pepper, scraping the bottom of the pan until the liquid evaporates.
- 04
Cook the pasta directly in the broth.
Pour in the water or broth, bring to a rolling boil, stir in the uncooked pasta, then reduce the heat to medium, cover tightly, and cook for 10 to 12 minutes.
- 05
Whisk the milk and cornstarch slurry.
While the pasta simmers, vigorously whisk the cold milk and cornstarch together in a small bowl until completely dissolved.
- 06
Emulsify the faux-béchamel.
Once the pasta has absorbed most of the liquid but remains starchy, pour the slurry into the pot and stir constantly over medium-low heat for 1 to 2 minutes until it transforms into a glossy, creamy sauce.
- 07
Finish with cheese and serve.
Remove the pot from the heat, stir in the Pecorino Romano and butter, adjust the seasoning to taste, and serve immediately in wide bowls.
Notes
The Pasta Substitution.
Authentic baked pastitsio uses long, thick, hollow spaghetti, but for a stovetop dish, ziti is the perfect supermarket alternative because its hollow center acts as a trap for the creamy, meaty sauce.
The Cheese Substitution.
If you cannot find Greek Kefalotyri at a specialty market, Pecorino Romano is the closest match in the standard American dairy aisle due to its sharp, salty, sheep's milk profile. Do not use pre-grated parmesan; the anti-caking agents will ruin the creamy finish.
From Cook Greek in America.