Short Rib Pastitsio | James Beard Foundation

Ingredients

• 5 pounds boneless short ribs
• Salt and pepper as needed
• 1 tablespoon vegetable oil
• 4 celery stalks, chopped
• 2 carrots, peeled and chopped
• 1 yellow onion, sliced
• 1 clove garlic
• 1 quart chicken stock
• 2 cups red wine
• One 28-ounce can whole peeled tomatoes
• 1 tablespoon tomato paste
• 6 cloves
• 2 bay leaves
• 2 cinnamon sticks
• 8 sprigs thyme
• Salt and pepper to taste
• 12 ounces bucatini pasta
• 2 tablespoons olive oil
• 1/4 cup chopped parsley
• 2 tablespoons chopped chives
• 1 1/2 cups Kefalograviera cheese (grated) or Pecorino Romano
• 1 tablespoon butter
• 1 tablespoon flour
• 2 cups warm milk
• Salt to taste
• 1/2 teaspoon nutmeg
• 1 egg