Description
A comforting Greek-inspired layered pasta dish featuring tender venison mince simmered in a rich tomato and spice sauce, layered with al dente tubular pasta, and topped with a creamy, cheesy béchamel sauce. Baked to golden perfection and served with a fresh green salad for a hearty and flavorful meal.
Ingredients
Scale
Meat Sauce
- 1 tbsp olive oil
- 300g venison mince
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 175ml red wine
- 2 x 400g tins cherry tomatoes
- 1 tbsp tomato purée
- 1 beef stock cube or stock pot
Béchamel Sauce
- 50g unsalted butter
- 50g plain flour
- 500ml milk
- 100g feta, grated
- 1 egg, beaten
- Grating of nutmeg
- Salt and pepper, to taste
Pasta
- 350g thin tubular pasta (such as pastitsio, bucatini or long macaroni)
To Serve
- Green salad
Instructions
- Prepare the meat sauce: Heat the olive oil in a large frying pan over medium heat. Add the venison mince, seasoning with salt and pepper, and cook until browned. Add the finely chopped onion and cook for 10 minutes until softened. Then add crushed garlic and cook for a further 2 minutes. Stir in the bay leaves, ground cinnamon, and ground allspice, cooking for another 3-4 minutes to allow the spices to release their aroma.
- Add liquids and simmer: Pour in the red wine and let it simmer for about 3 minutes to reduce slightly. Add the cherry tomatoes, tomato purée, and a cupful of water. Stir in the beef stock cube or stock pot, adjust seasoning with salt and pepper, then bring everything back to a simmer. Cook uncovered for 45 minutes until the sauce has thickened and developed deep flavor.
- Make the béchamel sauce: While the meat sauce simmers, melt the unsalted butter in a pan over low heat. Stir in the plain flour and cook for a few minutes to form a roux. Gradually add the milk, stirring constantly after each addition to create a smooth sauce without lumps. Remove from heat, stir in the grated feta cheese, then mix in the beaten egg. Season with salt, pepper, and a grating of nutmeg to enhance the flavor.
- Cook the pasta: Bring a large pot of salted water to the boil and cook the tubular pasta until al dente, according to the packet instructions. Drain well once cooked.
- Assemble the pastitsio: Preheat the oven to 200°C (180°C fan)/Gas mark 6. Mix the cooked pasta into the thickened meat sauce, then transfer everything into a deep 30cm x 23cm baking dish, evenly spreading the mixture. Spoon the béchamel sauce over the top, smoothing it out into an even layer.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes until the béchamel topping is puffed up, lightly golden, and the pastitsio is piping hot throughout.
- Rest and serve: Remove from oven and let the pastitsio rest for 15 minutes to set before slicing. Serve warm in wedges alongside a fresh green salad for a complete meal.
Notes
- This recipe is inspired by the traditional Greek pastitsio but uses venison for a leaner, gamey twist.
- Ensure the béchamel sauce includes the egg for a rich, creamy texture and to help it set during baking.
- You can substitute venison with other lean minced meats like lamb or beef if preferred.
- Allowing the pastitsio to rest before serving helps it hold its shape when sliced.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 549
- Sugar: 13g
- Sodium: 1200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
