BEEF PASTITSIO

Beef Pastitsio image

Provided by Martha Stewart

Time 2h30m

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 medium onion, chopped (2 cups)
2 garlic cloves, minced
1 pound 90% lean ground beef
3 tablespoons tomato paste
2 teaspoons dried oregano
1 1/2 teaspoons ground cinnamon
Kosher salt and freshly ground black pepper
1 (28 ounce) can whole peeled tomatoes, pureed
8 ounces ziti
1 stick unsalted butter
1/3 cup unbleached all-purpose flour
2 1/2 cups whole milk
1/8 teaspoon freshly grated nutmeg
1 large egg yolk
1/2 cup finely grated Parmigiano-Reggiano cheese (2 ounces)

Steps:

Preheat oven to 375 degrees. Heat oil in a medium saucepan or Dutch oven over medium-high. Add onion and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add beef and cook, breaking up the meat with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Add tomato paste, oregano, cinnamon, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring until fragrant, 1 to 2 minutes. Add pureed tomatoes; bring to a boil, then reduce to a simmer and cook, partially covered, until thickened slightly, about 15 minutes.
Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until just al-dente, about 2 minutes less than box instructions. Drain; set aside.
Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, until lightly golden and beginning to smell nutty, about 2 minutes. Gradually add milk, then cook, stirring constantly, until mixture comes to a boil. Remove from heat; whisk in nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let cool slightly, about 10 minutes. Stir in egg yolk to combine.
Arrange pasta in an even layer in bottom of dish. Spoon meat sauce over pasta. Spoon béchamel over meat sauce; sprinkle evenly with cheese. Bake until top is golden and set, and mixture is bubbling in the center, about 45 minutes. Let stand at least 30 minutes before serving.