Equipment
Ingredients
Aromatic Beef Ragù
- 30 ml olive oil
- 750 g ground beef, lean (85/15)
- 2 red onion, finely diced
- 3 garlic cloves, minced
- 30 g tomato paste
- 120 ml red wine
- 400 g canned crushed tomatoes
- 1 cinnamon stick
- 3 whole cloves
- 1 dried oregano
- 5 g salt
- 2 g black pepper
Béchamel Custard
- 100 g unsalted butter
- 100 g all-purpose flour
- 1000 ml whole milk, warmed
- 1 nutmeg, freshly grated
- 100 g kefalotyri cheese, finely grated
- 2 egg yolks, room temperature
Pasta Base
- 500 g bucatini or ziti pasta
- 50 g kefalotyri cheese, grated
- 2 egg whites
Nutrition (per serving)
Method
Preheat your oven to 180°C/350°F. Ensure a rack is positioned in the center.
In the Dutch oven, sauté the onions in olive oil over medium heat until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Increase heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until fully browned and no pink remains.
Stir in tomato paste and cook for 2 minutes to caramelize. Deglaze with red wine, scraping the bottom of the pot. Add crushed tomatoes, cinnamon stick, cloves, oregano, salt, and pepper. Simmer uncovered on low heat until thick and most liquid has evaporated, about 30 minutes. Remove cinnamon and cloves.
While beef simmers, bring a large pot of salted water to a boil. Cook pasta 2-3 minutes less than package instructions (very al dente). Drain and return to the pot.
Toss the drained pasta with the reserved egg whites and 50g of grated cheese. This creates a binding layer that helps the base hold its shape when sliced.
For the béchamel, melt butter in the saucepan over medium heat. Whisk in flour and cook for 2-3 minutes until pale and sandy (a white roux). Do not let it brown.
Gradually whisk in the warmed milk, a ladle at a time, ensuring the mixture is smooth before adding more. Simmer gently for 5-7 minutes until thickened enough to coat the back of a spoon.
Remove béchamel from heat. Stir in nutmeg, most of the 100g cheese (save a handful for the top), and salt to taste. Rapidly whisk in the egg yolks one by one to temper them without curdling.
Grease the baking dish. Layer the pasta mixture evenly at the bottom. Spread the meat sauce over the pasta, pressing down gently to compact the layers.
Pour the béchamel over the meat, spreading it to the edges. Sprinkle the remaining grated cheese on top.
Bake for 45-50 minutes until the top is golden brown and bubbling. If it browns too quickly, tent loosely with foil.
Remove from oven and let rest for at least 30 minutes before slicing. This allows the layers to set; slicing too early will cause the pie to fall apart.
Chef's Notes
- The secret to a neat slice is the 'cementing' of the pasta layer. Tossing the cooked pasta with egg whites and cheese creates a structure that binds the tubes together during baking.
- For a truly authentic flavor profile, the cinnamon is non-negotiable. It provides the signature warmth that distinguishes Greek meat sauce from Italian ragù.
- If using bucatini, try to align the noodles in the pan running the same direction for a stunning cross-section when sliced.
- Do not rinse the pasta after boiling; the surface starch helps the egg and cheese mixture adhere to the noodles.
Storage
Refrigerator: 4 days — Cover tightly with foil or transfer to airtight containers.
Freezer: 3 months — Freeze in portions. Thaw overnight in refrigerator before reheating.
Reheating: Reheat in a 160°C oven covered with foil for 20 minutes, or microwave individual portions until hot.
