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Pastitsio

preperation 50΄ Preparation
Time
cup 40΄ Cooking
Time
hat medium Difficulty
dish 10 Portions
materials INGREDIENTS
PACK_PASTITSIO2.png

MISKO Macaroni Pastitsio No2 (Bucatini)

500 g MISKO Macaroni Pastitsio No2 (Bucatini)

100 g Kefalotyri cheese, grated

For the minced meat

600g ground beef

1 large sausage, finely chopped

1 onion

1 carrot

1 tbsp. tomato paste

½ tsp. cumin

500 g tomatoes, grated

1 tsp. sugar

olive oil

salt

pepper

For the bechamel

250 g butter

120 g all-purpose flour

1 liter milk

3 egg yolks

100 g Kefalotyri cheese

nutmeg

salt

freshly ground pepper

materials METHOD

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Macaroni Pastitsio No2 (Bucatini). Stir with a cooking fork and let the pasta boil for 2-3 minutes less than the time indicated on the package.

Strain the pasta and drizzle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.

Next, prepare the ground meat. In a shallow pot, heat up 4 tbsp. olive oil and sauté the ground meat for 4-5 minutes until golden brown.

Add the sausage and continue to sauté for 3-4 minutes.

Add the onion and sauté for 2-3 minutes until it softens. Continue with the carrot and sauté for 2-3 minutes adding salt and pepper.

Add the tomato paste and cumin, sauté for 1 minute and add the tomatoes and the sugar.

Stir, lower the heat and simmer for 15-20 minutes, until the sauce thickens.

Next, prepare the bechamel sauce. Put a large pot on medium heat until it is very hot.

Once it is hot, add the butter, and once the butter had melted, add the flour.

Stir constantly using a whisk until the flour is slightly brown.

Gradually add the milk and whisk briskly.

Ad salt and pepper and the nutmeg and continue stirring until the mixture is thick.

Remove from the heat, add the egg yolks and the Kefalotyri cheese and stir.

Spread half the pasta on a baking dish. Next, layer with the ground meat, the rest of the pasta, the bechamel sauce and sprinkle the surface with the Kefalotyri cheese.

Bake at 180ο C for 40 minutes. Allow it to cool for 15 minutes and then serve.

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