Greek pasticcio

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Delicious spicy pasta dish from Greece, also called pastistio, with layers of pasta, minced meat mixture with oregano and cinnamon and a homemade bechamel sauce.


4 people




Heat the olive oil in a wok or frying pan. Roll the (vega) minced meat briefly in this. Chop the onion and add to the meat. Add the wine and let it cook for 2 minutes. Then add the tomato paste, tomato sauce, parsley, cinnamon, nutmeg, oregano, bay leaves, pepper and salt. Simmer (without lid) for 15 minutes (or longer) until the meat sauce has thickened.

Meanwhile, cook the pasta with a little salt and drain. Preheat the oven to 175 degrees. Then make the bechamel sauce: melt the butter in a pan and then add the flour and beat with a whisk to a roux. Let it cook for 1 minute and then gradually add the milk. Keep stirring with the whisk until the sauce starts to thicken. Then quickly whisk in the egg yolks and season with a pinch of cinnamon, salt and pepper. Make sure that there are no lumps in the sauce and that the sauce does not burn from underneath. Finally, stir the grated cheese into the sauce.

Then pour half of the béchamel sauce through the pasta and toss through. Grease the baking dish with a little butter or oil. Spread half of the pasta mixture over the bottom. Spoon the minced meat mixture (without bay leaves) on top. Cover with the rest of the pasta. Pour the rest of the béchamel sauce on this. Sprinkle with the rest of the cheese and bake in the oven for 45 minutes. Delicious with a fresh salad.

Tips: replace the wine with stock if children are eating with it, and then use a little less salt and pepper.

I use penne in this dish, originally long tube pasta should be used, but it is not widely available.

Source: Leukerecepten by leukerecepten-nl.
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