Pastitsio - II type

Submitted by enr on 12 Nov 2009
500 g long, thick pasta
4 tbsp butter
400 g beef
50 ml olive oil
1 large onion
2 cloves garlic
100 ml dry white wine
1/2 bunch parsley
400 g ripe tomatoes, diced
1 tbsp tomato paste
1 cinnamon stick
5 heads cloves
salt, pepper, a pinch of sugar
30 g finely grated feta cheese Parmesan
# For the bechamel:
6 tbsp butter
8 tbsp flour
1 liter milk
egg 1
salt, grated nutmeg
Pastitsio - II type
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Boil the macaroni according to package directions. Drain them. The butter is melted in a deep pan. Pour a pasta and saute for 1 minute. Stir gently with a wooden spoon or shake the pan to spread the butter on all pasta. Remove the fire and leave the country. In a saucepan heat the olive oil. Chop finely. Stew the onions. Add the minced meat by crushing with a wooden spoon. Fry gently. Add chopped garlic, cinnamon stick, cloves, salt and pepper. Mix ingredients and pour wine. Once again begin to boil, add the tomatoes and tomato paste. Boil over medium heat until the water has evaporated - about 40 minutes. Finally add chopped parsley. Cinnamon stick is removed. Prepare béchamel. The butter is melted in a pan with non-stick coating. Was added while stirring the flour and fry for 30 seconds. Trickle pour milk, whilst stirring, until thickened beshamelat. Leave aside for 5 minutes to cool. Add the egg, salt and freshly grated nutmeg. Stir well until the egg is fully assume the sauce. Deep pan is coated with butter. Half of the pasta spread on the bottom of the tray. Sprinkle with a little Parmesan. On them shall be distributed stuffing of minced meat and again sprinkle with Parmesan. Is arranged on the other half macaroni mince. Top pour bechamel, smoothed and distribute the remaining feta cheese. Bake at 180 C for 40 minutes.
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12 Nov 2009


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Pastitsio is chuseno I got the same recipe but I am happy with just the image that are added :) my husband loves it here and seen it done with obiknven cheese because of the late hour at which I did :)