Pastitsio

Ingredients

• 2 tablespoons breadcrumbs 
• 15 ounce tomato sauce canned
• 0.3 cup cooking wine dry white
• 2 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 3 cups percent greek yogurt plain
• 1 pound ground beef (or a combination)
• 0.8 teaspoon ground cinnamon 
• 10 servings kosher salt 
• 1 pinch nutmeg freshly grated
• 2 tablespoons olive oil extra-virgin plus more for brushing
• 1  onion chopped
• 6 ounces parmesan cheese grated
• 10 servings pepper freshly ground
• 4 tablespoons butter unsalted
• 2 tablespoons worcestershire sauce 
• 1 pound ziti 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• pot
• baking pan
• wooden spoon

Directions

1. Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
4. Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes.
5. Add the Worcestershire sauce and wine and cook until the wine starts to evaporate, about 2 more minutes.
6. Add the tomato sauce, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Stir in the parsley and cook, stirring occasionally, until slightly thickened, about 20 minutes. Stir in 1 tablespoon breadcrumbs and remove from the heat.
7. When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated.
8. Brush the bottom and sides of a 9-by-13-inch baking dish with olive oil.
9. Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta.
10. Make the bechamel: Melt the butter in a medium saucepan over low heat.
11. Whisk in the flour and cook, whisking, 1 minute. (Do not let the flour brown.)
12. Whisk in the yogurt and 3/4 cup water and gently simmer, whisking, until slightly thickened, about 5 more minutes. (Do not let the mixture boil.)
13. Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt.
14. Pour the bechamel evenly over the pasta in the baking dish.
15. Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes.
16. Let rest 10 minutes before serving.
17. Photograph by Con Poulos