How does your family make pastitsio?

[auroracoor1]

I’ve always been curious about how different families make pastitsio, because it seems like one of those dishes everyone assumes is “normal” the way they grew up with it.

In my family, we always mix a little tomato paste into the ground meat. Not a full red sauce, just enough to give it some depth and color. Lately I’ve noticed that not everyone does that — some versions keep the meat completely plain, while others go heavier on spices or skip tomato altogether.

It made me wonder how common each approach really is.

So how does your family make pastitsio? Do you use tomato paste in the meat, or not at all? Are there any small details you’d never change because that’s just how it’s always been?

 

[k_tsoukalas]

This really resonates with me because pastitsio feels like one of those dishes where “the right way” is simply the way you grew up eating it. In my family, tomato paste in the meat was non-negotiable, but like you said, not a full sauce. Just enough to deepen the flavor and give the meat that warm color that feels comforting before the béchamel goes on.

I was genuinely surprised when I learned some families skip tomato entirely. To me, that version tastes almost unfinished, but I know that’s just muscle memory talking. We also always used cinnamon and a hint of nutmeg in the meat, even though I’ve heard debates about whether those belong there at all.

It’s funny how these small details carry so much weight. Change one thing and suddenly it doesn’t feel like pastitsio anymore. I’m curious—when you taste a version that’s different from yours, does it feel “wrong,” or just like someone else’s tradition?