Lunch · Greek · 20 min
Pastitsio with Spiced Grass-Fed Beef and Bechamel Crust
- Calories
- 677
- Protein
- 37g
- Carbs
- 81g
- Fat
- 22g
Ingredients
- 115.8 g ground beef
- 72.4 g pearl barley
- 200.9 g tomato passata
- 0.4231 tsp ground cumin
- 0.45 tsp aleppo pepper
- 0.2167 tsp salt
- 0.2193 cup whole milk
- 0.8786 tbsp butter
- 0.875 tbsp all-purpose flour
- 80.7 g asparagus
- 0.8667 tsp olive oil
Method
- 01Preheat oven to 375°F (190°C).
- 02In a small saucepan over medium heat, melt the butter, stir in the all-purpose flour to form a roux, and cook for 1 minute. Gradually whisk in the whole milk until smooth, simmering until thickened into a creamy bechamel sauce.
- 03In a heavy skillet, brown the ground beef until deeply caramelized and it reaches a safe internal temperature of 160°F (71°C); season with ground cumin, aleppo pepper, and salt.
- 04Add the tomato passata to the beef, simmering until the sauce thickens into a rich, fragrant ragu.
- 05Meanwhile, cook the pearl barley in salted boiling water until al dente, about 25 minutes; drain thoroughly.
- 06In a baking dish, layer the cooked barley at the bottom, followed by the spiced beef ragu. Spread the prepared bechamel sauce evenly over the top.
- 07Arrange the asparagus spears alongside or on top, lightly drizzling with olive oil.
- 08Bake for 20 minutes until the top is golden and bubbling and the asparagus is tender-crisp.
- 09Rest for 5 minutes before serving so the layers set properly.
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