Traditional Style Pastitsio Ragu
Discover the rich and comforting flavors of Traditional Style Pastitsio Ragu, a classic Greek-inspired meat sauce that’s the soul of an authentic pastitsio. This slow-simmered ragu features a mouthwatering blend of ground beef and optional lamb, infused with warm, aromatic spices like cinnamon, nutmeg, and allspice for a uniquely Mediterranean twist. A splash of red wine and a generous amount of crushed tomatoes create a luscious, deeply layered sauce that’s perfect for soaking into pasta. The addition of bay leaf, parsley, and just a hint of sugar balances the flavors beautifully, while a long, simmering cook time ensures melt-in-your-mouth perfection. Whether used as the base for a traditional baked casserole or served over pasta for a hearty weeknight dinner, this Pastitsio Ragu is a guaranteed crowd-pleaser. Ideal for meal prep and full of authentic flavor, it's a timeless recipe for Mediterranean cuisine lovers.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 3 minced garlic cloves
- 1 pound ground beef
- 0.5 pound ground lamb (optional)
- 1 cinnamon stick
- 0.5 teaspoon ground allspice
- 0.25 teaspoon ground nutmeg
- 2 tablespoons tomato paste
- 0.5 cup red wine
- 1 28-ounce can canned crushed tomatoes
- 1 bay leaf
- 1 teaspoon sugar
- 1.5 teaspoons (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Heat the olive oil in a large skillet or pot over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Increase the heat to medium-high and add the ground beef (and lamb, if using). Break it up with a wooden spoon and cook until browned, about 8-10 minutes.
Once the meat is browned, reduce the heat to medium and stir in the cinnamon stick, ground allspice, and ground nutmeg. Cook for 1 minute to release the aromas of the spices.
Push the meat to one side of the pan and add the tomato paste to the empty side. Cook the paste for 2 minutes to develop its flavor, then stir it into the meat mixture.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce the wine slightly.
Add the crushed tomatoes, bay leaf, sugar, salt, and black pepper. Stir to combine.
Reduce the heat to low, cover, and let the ragu simmer gently for 45-60 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of water or beef stock to loosen it.
Taste the sauce and adjust seasoning with additional salt or spices if needed.
Remove the cinnamon stick and bay leaf. Stir in the chopped parsley just before serving or layering into the pastitsio.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 5031 mg | 219% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 48.6 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5146 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
