Beef and Lamb Pasticcio Might be Your New Favorite Comfort Food

Name: Beef and Lamb Pasticcio Might be Your New Favorite Comfort Food
Prep time: 2 h 20 min
Total time: 3 h
Yield: 14 - 16 serving(s)
Ingredients: 2 tbsp. olive oil; 1 medium yellow onion, chopped; Kosher salt and freshly ground black pepper; 2 cloves garlic, chopped; 1 lb. ground beef; 1 lb. ground lamb; 2 cinnamon sticks; 2 tbsp. tomato paste; 1/2 c. dry red wine; 1 (15-ounce) can crushed tomatoes; Kosher salt; 12 oz. pasticcio pasta or bucatini; 4 tbsp. (1/2 stick) unsalted butter, cut into pieces; 2 oz. Kefalotiri, Parmesan, or pecorino cheese, grated (about 1/4 cup); 1 large egg, lightly beaten; 1/2 c. (1 stick) unsalted butter, plus more for baking dish; 1/2 c. all-purpose flour; 3 c. whole milk; 8 oz. Kefalotiri, Parmesan, or pecorino cheese, grated (about 2 cups), divided; 1 tsp. ground cinnamon; 1/4 tsp. freshly grated nutmeg; 1 large egg plus 1 large egg yolk, lightly beaten

Who can resist layers of pasta, hearty meat sauce, and rich béchamel?

By Charlyne MattoxPublished: Dec 4, 2025

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Becky Luigart-Stayner for Country Living

Yields:

14 - 16 serving(s)

Prep Time:

2 hrs 20 mins

Total Time:

3 hrs

This hearty and comforting Greek pasta dish might just become your new dinner favorite. With layers of pasta, spiced beef and lamb sauce, béchamel, and loads of cheese, it’ll warm you right up on cold winter evenings. It also makes for a delicious and memorable meal for all your holiday gatherings—a definite crowd-pleaser!

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Ingredients

For the Sauce

2 Tbsp. olive oil
1 medium yellow onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, chopped
1 lb. ground beef
1 lb. ground lamb
2 cinnamon sticks
2 Tbsp. tomato paste
1/2 cup dry red wine
1 (15-ounce) can crushed tomatoes

For the Pasta

Kosher salt
12 oz. pasticcio pasta or bucatini
4 Tbsp. (1/2 stick) unsalted butter, cut into pieces
2 oz. Kefalotiri, Parmesan, or pecorino cheese, grated (about 1/4 cup)
1 large egg, lightly beaten

For the Béchamel

1/2 cup (1 stick) unsalted butter, plus more for baking dish
1/2 cup all-purpose flour
3 cups whole milk
8 oz. Kefalotiri, Parmesan, or pecorino cheese, grated (about 2 cups), divided
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1 large egg plus 1 large egg yolk, lightly beaten
Kosher salt and freshly ground black pepper

Directions

1. Step 1Make the sauce: Heat oil in a large Dutch oven or pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium-high. Add beef, lamb, and cinnamon sticks. Cook, breaking up the meat with a wooden spoon, until no longer pink, 7 to 9 minutes. Push meat mixture to one side and tilt pan; use a paper towel to absorb grease. Add tomato paste and cook, stirring occasionally, until slightly darkened, 2 to 4 minutes. Add wine and cook until thickened, 2 to 4 minutes. Add tomatoes and cook until thickened and slightly darkened, 7 to 9 minutes.
2. Step 2Make the pasta: In a large pot of salted water, cook pasta until al dente. Drain and transfer to a bowl. Add butter and cheese and toss until melted. Place egg in a separate bowl. Add a few strands of hot pasta and toss to coat and temper egg. Return pasta and egg to all the pasta and toss to combine.
3. Step 3Make the béchamel: Preheat oven to 350°F. Butter a 9-by-13-inch baking dish. Melt butter in a medium pot over medium heat. Add flour and cook, whisking, until just starting to turn light golden brown, 3 to 4 minutes. Slowly whisk in milk. Bring to a simmer and cook, whisking often, until thickened, 5 to 7 minutes. Remove from heat and whisk in 1 cup cheese, in batches, until melted. Whisk in cinnamon and nutmeg. Place egg in a bowl. Slowly whisk in ¼ cup béchamel into the eggs to temper. Return to pot and whisk to combine. Season with salt and pepper.
4. Step 4Spread ¼ cup béchamel on the bottom of the prepared baking dish. Top with noodles (you can arrange them in an orderly stack if desired). Top with meat sauce and then the remaining béchamel. Sprinkle with remaining 1 cup cheese. Bake on a rimmed baking sheet until golden brown, 35 to 45 minutes.