Ingredients:
macaroni
1 cup elbow macaroni
2 tbsp butter
1/4 tspn nutmeg
1 cup Parmesan cheese, grated
1 egg, lightly beaten
meat sauce
2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, diced
1 pound of ground beef
1/2 cup red wine (I used Gallo Burgundy)
3/4 cup beef broth
1 6oz can tomato paste
1 tspn oregano
bechamel sauce
bechamel sauce
+ 1 egg, lightly beaten
Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- Grease an casserole dish with olive oil.
- Cook macaroni noodles in a pot of boiling water until al dente. Drain noodles and return to the pot.
- Add slices of butter to the hot macaroni and stir to coat the noodles in the butter.
- Sprinkle the noodles with the nutmeg and then add 1/2 cup of the Parmesan cheese to the noodles. Stir this mixture.
- Season the noodle mixture with salt and pepper to taste.
- After the noodles have cooled, stir in the egg, then set aside.
- Heat olive oil in a large skillet on medium.
- Add the onions and garlic. Cook for about 5 minutes until onions become translucent.
- Add the ground beef and cook until beef has browned about 5 to 7 minutes.
- Add the wine, beef stock, tomato paste, oregano, salt and pepper and bring mixture to a boil over medium - high heat. Then reduce heat to low and cook for 30 to 40 minutes.
- Make the bechamel sauce and whisk in the lightly beaten egg.
- Grease an casserole dish with olive oil.
- Spread half of the meat sauce in the casserole dish.
- Layer half of the macaroni mixture over the meat sauce.
- Spread the remaining meat sauce over the macaroni.
- Layer the remaining macaroni over the meat sauce. Press the noodles down using a spatula.
- Pour the bechamel sauce over the macaroni.
- Top the dish with the remaining 1/2 cup of Parmesan cheese.
- Bake the pastitsio uncovered for 45 minutes or until golden colored. Let cool for 15 minutes before serving.
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