It’s a great casserole of pasta with meat for lunch and dinner.

• 400 g of thick pasta (preferably long)
• 2 tbsp butter
• 2 tbsp breadcrumbs
• 400 grams of grated hard cheese (eg parmesan)

For the meat sauce:
• 2 tbsp vegetable oil
• 600g minced beef
• 1 medium onion
• Salt and freshly ground black pepper
• 3 tbsp tomato paste
• 1/2 cup dry red wine
• 1 cinnamon stick
• 2 peas allspice

For milk sauce:
• 4 tbsp wheat flour
• 1 liter of milk
• 4 eggs
• 1 tsp nutmeg

1. Boil the pasta to the state of “al dente”, that they are hardish, but not hard, then drain.
2. Prepare the meat sauce: Heat the oil in a frying pan, fry the minced meat for 7-10 minutes, stirring to avoid lumps.Onions clean, chop, put in a pan. Add salt and pepper to taste, add the tomato paste, wine and spices, stir and simmer, covered until tender, about 20 minutes, then remove from heat.

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3. large deep ovenproof pan greased form or half butter and sprinkle with breadcrumbs.
Put half the pasta, sprinkle with cheese, then pour the meat sauce, again sprinkle with cheese and put the remaining pasta.

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4. Prepare the milk sauce: fry the flour in the remaining butter, the milk is heated to 50-60 degrees and pour in the flour, stirring thoroughly whisk. Stir to boil, remove from heat and, without ceasing to stir, pour beaten eggs. Add the nutmeg, salt and pepper to taste.
5. Pour the macaroni milk sauce.

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6. Put the form with pasta in a preheated 180 degree oven.
Bake until golden brown pastitsio for 35-40 minutes.


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