Pastizio (Greek casserole with minced meat and pasta)

Pasticio (Greek casserole with minced meat and pasta) – detailed cooking recipe. Share with friends: Time: 2 hours. Difficulty: easy Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For meat tomato sauce:

• 450 gr minced beef
• 450 gr minced meat from lean lamb
• 1 can (800 gr.) Mashed tomatoes
• 3 tbsp. l olive oil
• 1.5 tbsp. chopped onion (1 large head)
• 1/2 tbsp. dry red wine
• 1 tbsp. l chopped garlic (3 large cloves)
• 1 tbsp. l ground cinnamon
• 1 tsp dried oregano
• 1 tsp fresh thyme leaves
• Pinch of cayenne pepper
• Salt and ground black pepper

For bechamel sauce:

• 1.5 tbsp. milk
• 1 tbsp. fat cream
• 4 tbsp. l (55 gr.) Butter
• 1/4 Art. wheat flour
• 1/4 tsp grated nutmeg
• Salt and ground black pepper
• 1.5 tbsp. grated parmesan
• 2 beaten eggs of category CB
• 2/3 Art. greek yogurt
• 340 gr small shell pasta

Recipes with similar ingredients: pasta, ground beef, ground beef lamb, red wine, onions, garlic, cinnamon, oregano, thyme, ground cayenne pepper, nutmeg, tomatoes, cheese parmesan, yogurt, milk, cream, eggs

Recipe preparation:

1. For sauce, heat in a large saucepan on a moderately strong fire olive oil. Put the onions and sauté for 5 minutes. Add beef and mutton and fry over medium heat for 8-10 minutes., until there are pink pieces, sharing the minced meat with the back side wooden spoons. Drain excess liquid, add wine and cook another 2 minutes Add garlic, cinnamon, oregano, thyme, cayenne pepper and continue cooking over medium heat for 5 minutes. Put the tomatoes, 2 tsp. salt, a teaspoon of pepper and stew, stirring occasionally, 40-45 min.
2. Preheat the oven to 180 ° C. For bechamel sauce in a small over a moderate heat, bring the milk to a boil and cream. Melt the butter in a medium-sized saucepan. Put flour and fry over medium heat, stirring constantly whisk, for 2 minutes. Continuing to stir constantly, pour in warm milk with cream in a flour mixture with butter. Continue cooking, stirring occasionally, over medium heat in for 5-7 minutes, until the mixture becomes thick and uniform. Add nutmeg and a teaspoon of salt and pepper. Mix 3/4 Art. Parmesan, 1/2 tbsp. meat tomato sauce and let cool in within 10 minutes Add eggs and yogurt.
3. At this time, in a large pot of boiling water, boil pasta to the state of “al dente”. Do not digest, as further pasta will need to be baked in the oven. Drain. Add pasta to meat tomato sauce and put the mixture in a mold for baking. Pour the pasta evenly over the bechamel sauce and sprinkle the remaining 3/4 Art. Parmesan Cheese. Bake hour until surface will not turn golden brown, and the sauce will not begin to boil. Give stand for 10 minutes and serve hot.