Penne Bolognese in the oven, or “Pastitsio” as we call it in Greek

“Pastitsio” is a highly accustomed food in the Greek cuisine, which along with mousaka and stuffed tomatoes is the flagship of the traditional Greek cuisine of the sixties.

This version is a light version by my mother, where she didn’t add the traditional béchamel with eggs.

Ingredients for the minced meat: ½ kgr of minced beef, 1tbsp of tomato paste, 2 onions shredded, 1 nutmeg shredded, 3-4tbsp olive oil, 1 cup of white wine, salt and pepper, 3 tbsp of olive oil

For the pasta: 500gr penne, olive oil, salt

For the tray: 1 package of cream low fat (330ml), 1 cup of shredded gruyere

First you cook the minced meat: in a pressure cooker sauté the onion in the olive oil, add the tomato paste and the wine and let it evaporate. Add the minced beef, the nutmeg, salt and pepper and a glass of water. Close the pressure cooker and cook for 45’ in medium to law fire.

In the meantime, boil the pasta for 8’ in salted water, drain it and spread some olive oil on them and mix so that they shine.

In a Pyrex, place your pasta and minced meat, along with the cream and mix well. Sprinkle the gruyere all over the pasta. Bake in the oven for 25’.

Enjoy!