Recipe Database
(For a 13 x 9 dish pan)
2 lbs. Grass fed, Ground beef, White Oak Pastures
1/2lb. Ground lamb
3 Tbs. Olive oil 11/4cups finely chopped onions
3 garlic cloves ,minced
1 Tbs. dry oregano
1 bunch flat loaf parsley, finely chopped
2 bay leaves (remove before building the pastitsio layers)
1-2 cinnamon sticks (whole)
1 Tbs. salt (to taste)
2 Tbs. pepper (to taste)
1 cup red wine (optional)
2 Tbs. tomato paste
1-15 oz can tomato sauce ( plus a small can of diced tomatoes, optional )
1 bullion chicken or half tsp. Chicken base
half cup water (more if sauce is too ‘dry’)
Ingredients for the Béchamel ( Mornay )
2 lbs. Dry pasta (Penne or large spaghetti from Greek store)
3/4 stick butter, melt it in the heavy pot used to make béchamelin
1 quart (maybe more) of milk
1 1/2 cup of all purpose flour
1 cup plus...grated Parmesan or kefalotyri
dash or two of nutmeg

Prepare meat sauce, a day ahead. The next day... Boil pasta, just before preparing béchamel... assemble pastitsio ( first layer is pasta,top that with the meat sauce then finish with the last layer which is the Béchamel / Mornay sauce. Bake at 350 degrees for approximately 45 minutes to an hour till golden on top.