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In this classic Greek-inspired recipe, our beef is the heart of a savory meat sauce that's perfectly seasoned with aromatic herbs and a touch of red wine, creating a tantalizing blend of flavors that will transport your taste buds to the Mediterranean. This dish is a culinary masterpiece that combines tradition and indulgence. Elevate your dining experience and savor the exceptional taste of this recipe.


For the Meat Sauce:

- 1 pound Braveheart Black Angus burger meat

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 can (14 ounces) crushed tomatoes

- 2 tablespoons tomato paste

- 1/2 cup red wine (optional)

- 1 teaspoon dried oregano

- 1 teaspoon dried basil

- Salt and pepper to taste

- 2 tablespoons olive oil

For the Pasta:

- 12 ounces penne or ziti pasta

- 2 tablespoons butter

- 1/2 cup grated Parmesan cheese

- 2 eggs, beaten

- Salt and pepper to taste

For the Bechamel Sauce:

- 4 tablespoons butter

- 1/4 cup all-purpose flour

- 2 cups milk

- 1/4 teaspoon ground nutmeg

- Salt and pepper to taste

- 2 egg yolks


- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3 minutes.

- Add the Braveheart Black Angus ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through.

- Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Simmer the sauce for about 15-20 minutes, stirring occasionally, until it thickens. Remove from heat and set aside.

- Cook the penne or ziti pasta according to package instructions until al dente. Drain and return it to the pot.

- Stir in the butter, grated Parmesan cheese, beaten eggs, salt, and pepper. Set aside.

- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a roux.

- Gradually add the milk, continuing to whisk until the sauce thickens and becomes smooth. This will take about 5-7 minutes.

- Stir in the ground nutmeg, salt, and pepper. Remove from heat and allow it to cool slightly.

- In a small bowl, beat the egg yolks. Gradually whisk a small amount of the hot milk mixture into the yolks to temper them. Then, slowly whisk the tempered yolks into the sauce. This will help prevent the eggs from scrambling.

- Preheat your oven to 350°F (175°C).

- In a greased 9x13-inch baking dish, evenly spread half of the cooked pasta mixture.

- Next, add the meat sauce on top of the pasta layer and spread it out evenly.

- Finally, spread the remaining pasta mixture over the meat sauce.

- Pour the prepared bechamel sauce evenly over the pasta's top layer, ensuring it covers the entire surface.

- Place the baking dish in the preheated oven and bake for about 45 minutes or until the top is golden brown and the pastitsio is set.

- Remove from the oven and allow it to cool for a few minutes before serving.

- Slice the pastitsio into squares and serve hot.

Looking for more delicious recipes? Try Braveheart Tomato Basil Pasta Salad for a light and refreshing meal.

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