Greek pastitsio

Name: Greek pastitsio
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Tomatoes; 1/2 bunch Parsley; 1 Onion; 1 TABLESPOON Olive oil; 500 g Minced beef; 1 TEASPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Macaroni; 30 g Gouda cheese; 30 g Parmesan cheese; 3 Eggs (size S); 6 TABLESPOONS Butter or margarine; 3 TABLESPOONS Flour; 500 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley and tomato slices; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Tomatoes
1/2 bunch Parsley
1 Onion
1 TABLESPOON Olive oil
500 g Minced beef
1 TEASPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Macaroni
30 g Gouda cheese
30 g Parmesan cheese
3 Eggs (size S)
6 TABLESPOONS Butter or margarine
3 TABLESPOONS Flour
500 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley and tomato slices
7-10 Tbsp Fat and breadcrumbs

Directions

1
Pour the tomatoes into a deep plate and cut them into small pieces. Wash parsley, pluck leaves from the stalks and chop finely. Peel and finely grate the onion. Heat the oil in a pot. Sauté the onion briefly in it. Add the minced meat and fry it while stirring constantly. Add tomatoes and liquid and stir in.
2
Stir in tomato paste. Season with salt and pepper. Simmer covered at low heat for 30-35 minutes until the sauce thickens. Stir in parsley. Remove from heat and let cool. Cook the macaroni in plenty of boiling salted water for about 10 minutes until al dente. Drain, rinse with cold water and let drain. Grate cheese, mix. Whisk 1 egg and mix with 1-2 tablespoons of cheese. Stir into the cooled mince. Mix 3 tablespoons of fat and the rest of cheese into the drained pasta. Melt 3 tablespoons of fat in a saucepan. Stir in flour and sweat lightly. Stir in the milk bit by bit at low heat, bring to the boil and boil down for about 5 minutes.
3
Grate cheese, mix. Whisk 1 egg and mix with 1-2 tablespoons of cheese. Stir into the cooled mince. Mix 3 tablespoons of fat and the rest of cheese into the drained pasta. Melt 3 tablespoons of fat in a saucepan. Stir in flour and sweat lightly. Stir in the milk bit by bit at low heat, bring to the boil and boil down for about 5 minutes. Season the sauce with salt, pepper and nutmeg and remove from the heat. Whisk 2 eggs, mix with some sauce and stir into the remaining sauce. Grease an oven dish (approx. 18 x 26 cm) and sprinkle with breadcrumbs. Layer half of the macaroni, spread minced meat on top and cover with the rest of the macaroni. Pour béchamel sauce evenly over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes until golden brown. Garnish the casserole with parsley and tomato slices
4
Season the sauce with salt, pepper and nutmeg and remove from the heat. Whisk 2 eggs, mix with some sauce and stir into the remaining sauce. Grease an oven dish (approx. 18 x 26 cm) and sprinkle with breadcrumbs. Layer half of the macaroni, spread minced meat on top and cover with the rest of the macaroni. Pour béchamel sauce evenly over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes until golden brown. Garnish the casserole with parsley and tomato slices