Wet Aged Prime Beef in Greek Pastitsio: A Fusion of Flavors in a Baked Pasta Dish with Meat Sauce

Enrich the flavors of the traditional Greek Pastitsio by employing wet aged prime beef for an unforgettable culinary experience. This combination brings together the tender and distinctive taste of wet aged prime beef and the fine blending of pasta, béchamel sauce, and spices typical to a Greek Pastitsio. This detailed post will explore the process of wet aged beef, introduce the rich history of Pastitsio, provide step-by-step recipes, and offer some valuable serving suggestions.

Wet Aged Prime Beef: Preserving Tenderness and Flavor

Wet aging is a method of aging beef that involves vacuum-sealing it in a bag and letting it refrigerate for a period of time. Usually, the beef will age for about 28 days, allowing the enzymatic processes to tenderize the meat and enhance its flavor. The use of wet aged beef, especially of prime grade, offers an exceptional taste. Prime is the highest quality of beef per the USDA’s grading system, which speaks volumes of the tenderness, juiciness, and flavor you can expect from this choice of meat.

Pastitsio: A Classic Greek Comfort Food

Greek Pastitsio, often compared to Italian lasagna, is a popular dish with layers of pasta, ground meat with spices, and béchamel sauce. This classic baked pasta dish features distinct flavors emanating from Greece’s culinary tradition. Pastitsio, or ‘pastichio’, roughly translates to ‘hodgepodge’, representing the mingling of pasta, meat, and cream in this hearty dish.

Recipe: Greek Pastitsio with Wet Aged Prime Beef


For the Meat Sauce:

  • 1 lb. wet aged prime beef, ground
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 1 can (14 oz) diced tomatoes
  • 1 tbsp. tomato paste
  • 1 tsp. ground cinnamon
  • Salt and black pepper to taste

For the Pasta:

  • 1 lb. Greek macaroni or penne pasta
  • 1 cup grated Parmesan cheese
  • 1 egg, beaten

For the Béchamel Sauce:

  • 1/2 cup unsalted butter
  • 3/4 cup all-purpose flour
  • 4 cups whole milk
  • 1/2 tsp. ground nutmeg
  • Salt and black pepper to taste


  1. Start making the meat sauce. Brown the wet aged prime beef in a large skillet over medium-high heat until no pink remains. Add onion and garlic and sauté until translucent.
  2. Add red wine and let it simmer until reduced by half. Add tomatoes, tomato paste, and cinnamon. Season with salt and black pepper. Cook on low heat for about 15-20 minutes. Set aside.
  3. Preheat the oven to 350°F (175°C).
  4. Cook the pasta following the package instructions until al dente. Drain well and return to the pot. Mix pasta with beaten egg and grated Parmesan cheese.
  5. Spread half of the pasta mixture at the bottom of a greased baking dish. Spread the meat sauce on top, and then top with the remaining pasta.
  6. To make the béchamel sauce, melt butter over medium heat in a saucepan. Add flour and stir continuously until blended. Gradually add milk, stirring continuously, until sauce is smooth and starts to thicken. Season the sauce with nutmeg, salt, and pepper.
  7. Pour the béchamel sauce over the top pasta layer, smoothing out to cover entirely.
  8. Bake for about 40-45 minutes, or until the top is slightly golden and bubbling.
  9. Let it cool down for 10-15 minutes before slicing into it. The rest allows it to set and makes it easier to slice.

Serving Suggestions

Greek Pastitsio with wet aged prime beef can make a standalone hearty meal or be served as the main course complemented by:

  1. Salads: A Greek salad or a light cucumber salad can balance the richness of the pastitsio.
  2. Vegetables: Roasted or grilled vegetables can add a necessary fresh and slightly charred contrast.
  3. Wine: Try pairing the dish with a robust red wine that stands up to the flavorful and hearty layers of pastitsio.

In conclusion, the combination of wet-aged prime beef with the comforting richness of Greek Pastitsio creates a truly remarkable dish. The aging process enhances the taste of the classic Greek dish by bringing a depth of flavor and tenderness to the meat sauce. With the addition of sumptuous béchamel and a dusting of fragrant spices, this dish takes home dining to a new level, evoking the warmth and allure of traditional Greek cooking.

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