Pastitsio aka Greek lasagna!
Such a comforting dish – good for the center of winter and provides you with leftovers for days!
INGREDIENTS
three half cups of penne pasta
Salt
Olive oil
Handful of Parmesan cheese
Meat sauce:
three tbsp olive oil
1 giant chopped white onion
1 lb floor lamb
half lb floor beef
half cup pink wine (I used Pinot noir)
1 tbsp minced garlic (I left this out as a result of I’m allergic!)
2 tbsp cinnamon
2 tbsp nutmeg
Recent thyme
1 can (28 oz) of crushed tomatoes
1 small jar of tomato paste
2 bay leaves
Salt to style
Bechamel sauce:
1/three cup olive oil
2/three cup flour
Salt to style
2 cups complete milk
2 cups heavy cream
2 eggs
Sprint of cinnamon and nutmeg (I add a ton for taste however your name)
RECIPE
Preheat oven to 350. Prepare dinner pasta al dente then add to 9×13 pan. Be certain that the pan has sufficient depth for just a few layers. Drizzle olive oil and Parmesan cheese on prime of pasta. Put aside for now.
Sauce – warmth olive oil in giant sauce pan on medium excessive. Add onion and sauté for five minutes till golden. Add your beef and lamb and cook dinner till browned about 10 minutes. Add wine and cook dinner for an additional three minutes till liquid is diminished. Add garlic and all of your seasonings and cook dinner for an additional couple minutes. Add tomatoes, tomato paste, salt and let simmer for an additional 20 minutes.
Bechamel – in one other sauce pan, add olive oil on medium excessive warmth then add in flour, salt, seasonings. Decrease warmth and steadily add milk and cream whisking totally all the time. Proceed whisking till texture is creamy and easy. Pour into giant bowl then add 2 eggs and whisk totally for three minutes. Put aside.
Subsequent layer your meat sauce thick on prime of the penne later. Then pour in your bechamel sauce good and thick. Bake for 1 hour at 350 levels. Let cool earlier than slicing into sq. items.