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Рецепт Pastitsio
by Global Cookbook

Pastitsio
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Ингредиенты

  • 1/4 c. extra virgin olive oil (60 ml)
  • 2 x onions, finely minced
  • 1 x 1/2-pounds lean grnd beef (681g)
  • 2 clv garlic, minced
  • 1/2 c. dry red wine (125 ml)
  •     Several sprigs fresh thyme, stems removed
  • 2 x bay leaves
  • 1 tsp dry Greek oregano (5 ml)
  • 1 x 28 ounce can plum tomatoes with juice, minced (798 ml)
  • 1/2 tsp grnd cinnamon (2 ml)
  • 1 pch grnd cloves
  •     Coarse salt and freshly cracked black pepper, to taste
  •     Pasta
  • 1 lb rigatoni (454 g)
  • 2 x Large eggs, lightly beaten
  •     Bechamel
  • 2/3 c. butter (150 ml)
  • 2/3 c. + 2 tbsp. flour (180 ml)
  • 5 c. homogenized or possibly 2 % lowfat milk (5.25 litres)
  •     Coarse salt and freshly cracked black pepper, to taste
  • 1 pch freshly grated nutmeg
  • 1/2 c. freshly grated Parmesan (125 ml)
  • 6 x Large eggs, lightly beaten
  •     Assembly
  •     Extra virgin olive oil, for brushing the baking dish

Инструкции

  1. In a large skillet, heat extra virgin olive oil on medium high heat. Add in the onion and saute/fry till soft, about 3 to 4 min. Add in the beef and cook for 5 to 7 min or possibly till meat is well browned. Add in the garlic and reduce heat to medium-low and cook for 2 min to soften garlic.
  2. Deglaze the pan with the red wine and add in the herbs, spices and tomatoes. Bring to a boil. Reduce heat to low and simmer, covered, 40 to 45 min or possibly till sauce is thickened. Adjust seasoning. Set aside 1/2 c. sauce for the bechamel.
  3. Cook pasta in a large pot of rolling boiling salted water for about 8 to 9 min or possibly till al dente. Drain pasta and toss it with the meat sauce in a large bowl. Add in the 2 beaten Large eggs and toss well to combine. Reserve.
  4. Bechamel:Heat butter in a large heavy-bottomed pot on medium heat. Add in the flour and whisk to combine. Cook for 2 min or possibly till smooth. Remove pot from heat and add in cool lowfat milk in very small batches whisking each time till smooth. Return to heat and whisk constantly on medium heat till mix boils and thickens, about 4 to 5 min. Season the bechamel with salt, pepper and nutmeg.
  5. Remove from heat and gradually whisk in beaten Large eggs stirring briskly. Stir in grated Parmesan and the reserved 1/2 c. meat sauce.
  6. Assembly:Preheat oven to 350 degrees F.Oil a 13x9x3-inch deep baking dish. Top with pasta mix. Cover with bechamel. Bake till top is golden and set, about 1 hour. Let stand about 15 min before serving.
  7. Pst! Hey you wanna know a secret ... Pastitsio is the Greek version of lasagna! Sh! Do not tell.