Greek pastitsio

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 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. 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. 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. 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

Nutrition Facts

KCAL
920 kcal

CARBS
72 g

FATS
47 g

PROTEINS
55 g