Chili Pepper Ranch Wagyu Pastitsio  

For the Meat Sauce

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1. 3 tablespoons olive oil

2. 1 large yellow onion, diced

3. 2 pounds Chili Pepper Ranch Wagyu Ground Beef

4. 1/2 cup dry red wine

5. 3 large Garlic Cloves - minced 

6. 1 tablespoon Ground Cinnamon

7. 1 teaspoon Dried Oregano

8. 1 teaspoon Dried Thyme 

9. Pinch of cayenne pepper

10. 1 can (28 ounces) San Marzano Tomatoes

11. Kosher salt and freshly ground black pepper

 

For the Bechamel

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1. 2 1/2 cups Whole Milk

2. 4 tablespoons Butter

3. 1/4 cup all-purpose flour

4. 1/4 teaspoon freshly Grated Nutmeg

5. Salt and freshly ground Black Pepper

6. 1 1/2 cups freshly grated Parmesan, divided

7. 2/3 cup Greek yogurt

8. 3/4 pound small shells, preferably ziti noodles

9. ​

For the Meat Sauce

1. In a large pot, like a Dutch Oven, add the olive oil over medium high heat. Add the onion and saute for 5 minutes or until soft. Add the Chili Pepper Ranch Wagyu Ground Beef and continue to cook for 10 minutes, crumbling with a spoon, until no longer pink.

2. Drain any excess liquid and add the wine. Cook for 2-3 minutes until almost all of the wine has absorbed.

3. Add the garlic, cinnamon, oregano, thyme, and cayenne, and allow to cook 5 minutes to incorporate the flavors.

4. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Crush the tomatoes with a spoon if needed. Simmer, stirring occasionally, for up to 40 minutes. Set aside until needed.

 

For the Bechamel

1. Preheat the oven to 375 degrees F.

2. Melt the butter over medium heat in a small sauce pan. Stir in the flour using a wooden spoon and allow to cook for 2 minutes until you no longer smell raw flour (or until you only smell butter).

3. Add the milk while whisking constantly. Increase the heat to a simmer, and continue to stir frequently until the milk has thickened enough to coat the back of a wooden spoon, about 7-8 minutes.

4. Once smooth and thick, add the nutmeg, 1 teaspoon salt, and 1 teaspoon pepper.

5. Stir in 3/4 cup of Parmesan cheese. Remove from the heat and allow to cool for ten minutes.

6. Stir in the Greek yogurt and set aside.

7. Meanwhile, cook the pasta in a large pot of salted water just until al dente. It is okay if it is still hard, as it still has to bake in the oven. Drain and stir into the tomato-meat sauce. Pour the mixture into a 9x13 lasagna baking dish. Evenly spread over the bechamel, then sprinkle with the remaining cheese.

8. Bake for 35-45 minutes or until golden brown and bubbly. If any ingredients are made ahead of time, this may need a full hour to completely heat through.

9. Enjoy!

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