Greek Pastitsio with Pork | Juicy Baked Classic
(0)
65 min
Under an hour
Kifli Kukták
Fűszeres, fahéjas paradicsomos sertéshúsragu és szaftos durum tészta találkozása gazdag, selymes besamel mártással a tetején aranybarnára sütve. A tradicionális görög vasárnapi ebédek felejthetetlen, vigasztaló klasszikusa.
Preparation method
Preparation and making the meat ragù
Preheat the oven to 180 °C. Heat 2 tablespoons of extra virgin olive oil in a deep frying pan. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and sauté for another half minute.
Add the minced pork to the pot. Break up the meat thoroughly with a wooden spoon and cook until browned (approx. 5-7 minutes). Season with 1 teaspoon of salt, half a teaspoon of ground black pepper, 1 teaspoon of dried oregano, and a pinch of ground cinnamon, which gives pastitsio its characteristic Greek aroma.
Pour in the canned chopped tomatoes and 100 ml of water. Mix well, bring to a boil, and simmer over low heat covered for 20 minutes until the sauce turns into a thick meat ragù.
Chef's tip
The secret to clean slicing is patience: let the freshly baked pastitsio cool for at least 15 minutes, allowing the béchamel and meat layers to set nicely and not slide apart on the plate.
Cinnamon is the hallmark of traditional Greek meat ragù - do not skip it, as this is what gives it that authentic Mediterranean depth and aroma!
Ingredients
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