Baked Ziti (Pastitsio) a la | Chef Jean-Pierre

By Chef Jean-Pierre · 180 min

Ingredients

Instructions

1. In a large frying pan, heat a little olive oil, add the ground beef and let it brown without stirring much. Sprinkle in the flour while stirring and cook a few minutes to remove the raw flour taste.
2. In a large pot, heat olive oil and cook the onion until lightly caramelised. Stir in the carrots, garlic, thyme and tomato paste and cook until the garlic is fragrant.
3. Deglaze with the red wine and reduce by half. Add the chopped tomatoes, stock and the browned beef, then stir in the Worcestershire sauce, harissa, parsley, salt and pepper.
4. Simmer on low for 45 minutes to 1 hour, stirring occasionally.
5. For the sauce, melt the butter in a saucepan and whisk in the flour. Cook until it smells like cookie dough.
6. Slowly whisk in the milk and bring to a simmer until thickened. Season with salt, pepper and nutmeg, then stir in the Gruyère, Parmigiano-Reggiano and Brie until smooth.
7. Remove from the heat and quickly whisk in the egg yolks. Thin with a little more milk if needed.
8. Cook the ziti until al dente, drain and toss with olive oil.
9. Grease a baking dish with butter and spread a generous layer of ragù over the bottom.
10. Mix the cooked ziti with the cheese sauce and pour over the ragù.
11. Sprinkle with the seasoned breadcrumbs and extra Parmigiano-Reggiano.
12. Bake at 175°C (350°F) for 45–60 minutes, until golden and bubbling.
13. Rest for 10–15 minutes before serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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