pastitsio

Pastitsio

Cuisine Recipes

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Pastitsio, now and then alluded to as Greek lasagna, is not difficult to make with an exquisite meat sauce, cylindrical pasta, rich béchamel sauce, and cheddar. It tastes mind boggling — everybody cherishes this ameliorating dish!

Cooking Ingredients

    Ingredients

    Meat Sauce:

    • 2 tablespoons butter

    • 1 large onion, chopped

    • 3 cloves garlic, crushed

    • 1 ½ pounds lean ground beef

    • 1 (15 ounce) can crushed tomatoes

    • 1/2 cup dry red wine

    • 1/2 cup beef broth

    • 2 tablespoons tomato paste

    • 2 tablespoons chopped fresh parsley

    • 1/2 teaspoon ground cinnamon or 1 cinnamon stick

    • 1 whole clove

    • salt and pepper to taste

    Pasta:

    • 12 ounces bucatini or pastitsio pasta

    • 4 tablespoons butter

    • 1/4 cup grated Kefalotiri, Parmesan, or Pecorino cheese

    • 1 dash ground nutmeg

    • 1/4 teaspoon salt

    • 1/4 teaspoon freshly ground black pepper

    • 2 large eggs, lightly beaten

    Béchamel Sauce:

    • 1/2 cup butter

    • 1/2 cup all-purpose flour

    • 3 cups milk

    • 1/4 teaspoon ground nutmeg

    • 1/4 teaspoon salt

    • 1/4 teaspoon ground black pepper

    • 1 1/2 cups grated Kefalotiri, Parmesan, or Pecorino cheese, divided

    • 1 large egg, lightly beaten

    • 1 large egg yolk, lightly beaten

Cooking Direction

    Accumulate all fixings. Preheat the stove to 350 degrees F (175 degrees C). Oil a 9x13-inch meal dish.

    Make the meat sauce: Dissolve spread in a skillet over medium intensity. Add onion and garlic; cook and mix tenderly until onion is delicate, 3 to 5 minutes. Increment intensity and add ground meat; cook and mix until carmelized and brittle, around 5 minutes. Mix in tomatoes, wine, stock, tomato glue, parsley, cinnamon, salt, pepper, and clove. Cover and stew over low intensity for 20 minutes.
    In the interim set up the pasta: Heat a huge pot of gently salted water to the point of boiling. Add pasta and cook until delicate yet firm to the nibble, 8 to 10 minutes. Channel.
    Pour dissolved spread, 1/4 cup ground cheddar, nutmeg, salt, and pepper over pasta; throw well and cool momentarily. Once more, add 2 eggs and throw; put away.
    Make the béchamel: Soften spread in a pan over medium-low intensity. Add flour; cook and mix for 2 minutes. Pour in milk and heat to the point of boiling, mixing continually. Season with nutmeg, salt, and pepper. Cool somewhat prior to mixing in 1 cup ground cheddar, beaten endlessly egg yolk. Then, at that point, mix 1/2 cup of béchamel sauce into meat sauce.
    To gather pastitsio: Orchestrate pasta in the lower part of the pre-arranged baking dish so the noodles are all well arranged and are essentially as level as feasible for an extraordinary special visualization while serving. Spoon meat sauce over pasta; top with remaining béchamel sauce, spreading equally. Sprinkle staying 1/2 cup ground cheddar on top.
    Prepare in the preheated stove until percolating and brilliant brown on top, around 50 minutes.
    Give represent 10 minutes prior to slicing access to squares.