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Sunday, January 17, 2016

pastitsio iv

Ingredients

  • Servings: 5
  • 1 (16 ounce) package elbow macaroni
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 large onion, diced
  • 1 pound lean ground beef
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • ground black pepper to taste
  • 1 teaspoon dried oregano
  • 6 ounces grated parmesan cheese, divided
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1 egg yolk

Recipe

    Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • bring a large pot of lightly salted water to a boil. add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
  • heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. add tomatoes, pepper and oregano. stir and cook about 5 minutes. sprinkle in 1/2 of the parmesan cheese.
  • lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. add the meat sauce and cover with the remaining pasta.
  • melt butter in a saucepan and blend in flour. slowly add milk, stirring almost to boiling. in a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
  • pour sauce over macaroni and bake for 30 minutes. top should be golden and a little crispy.

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