PASTITSO

greek pasta supreme

INGREDIENTS

1 kg pasta cooked in salted boiling water, until just tender.

1.5 kgs beef/pork mince meat

1 large brown onion, chopped

optional garlic, capsicum, herbs (basil, mint, parsley)

1 400 gram tin diced tomato

tomato paste

1 bottle tomato puree

Water 

nutmeg

Salt, to taste

pepper, to taste

 

 METHOD

Preheat oven @ 175°C

 Heat oil in a large saucepan, add onion, garlic, and herbs and cook until translucent. 

Add mince meat and brown over high heat stirring well.  

Add tomato paste and cook off lightly.

Add diced and puree tomato.  

Season with salt and pepper and stir.

Simmer for 20 – 30 minutes, remove from heat.

 

 BECHAMEL SAUCE INGREDIENTS

1 ¼ litresmilk

50 gms butter 

 1 cup flour 

2 eggs 

salt, to taste

pepper, to taste 

Milk (enough to form a mix)

 Mix all ingredients in a bowl until smooth.

BECHAMEL METHOD

 Place milk & butter in a saucepan on the stove & begin to heat.  

Once heated to warm/hot then add remaining ingredients.

Stir until sauce has thickened and remove from heat. 

 

 ASSEMBLY OF PASTITSO

Grease an oven tray, spoon half of the prepared pasta evenly in the base.

Top with half the meat sauce and repeat two steps.

Pour béchamel, spread completely over top meat layer.

Sprinkle lightly with nutmeg.

Bake in oven for 1hr or until golden brown. 

Remove from oven and allow to stand for 10-15 minutes before serving.

©2018 by It's all Greek to me.