pastitsio recipe
- Macaroni (pasta): 500 g.
- Ground beef 1 kilo
- Grated Gruyere or Parmesan: 1 cup
- Tomato juice: 2 cups
- Salt and pepper: as you like
- Dried thyme, oregano, from 1/2 tsp (you can replace them with cinnamon and cloves)
- Chopped onion: 1 medium
- Sugar: a little spoon on his nose
- Olive oil: 3 tablespoons
- Milk: 8 cups
- Butter or margarine: 150 g.
- Flour: 160 g.
- Salt, white pepper, nutmeg: as you like
- Additional Materials:
- Grated Gruyere: 1/2 cup
- Crumbs: 1/2 cup
Instructions:
Heat a large pan roasted in olive oil and minced onion. Add the tomatoes, sugar, salt, pepper, thyme and oregano (or cinnamon and cloves) and allow to simmer.Boil plenty of salted water and add pasta. When about to become strain. Lay the halves in a deep buttered baking pan and sprinkle with cheese. Spread on the meat and sprinkle with cheese. Ends with the other half pasta and sprinkle again with cheese.Then heat the milk to burn, but not boil. Melt butter and add flour. Stir to become like paste. Add the milk and then stir over low heat until it thickens (it will become quite stiff bechamel). Add salt, white pepper and nutmeg. Spread over pasta, sprinkle with 1/2 cup cheese and breadcrumbs and bake in a preheated moderate oven until browned (50 minutes). Leave pastitsio to stand for at least half an hour before cutting to stabilize the material and come up unexpectedly pieces.