Greek Pastitsio - mince and pasta bake with cheese sauce
Greek Pastitsio recipe - beef mince and pasta bake
Lucy Parissi | Supergolden Bakes
large yellow onion
peeled and finely diced
large garlic cloves
grated or minced
lean beef or lamb mince
| 6 fl oz white wine
or vegetable stock
white wine vinegar
| 14oz chopped tomatoes in tomato sauce
salt and freshly ground black pepper
| 14oz macaroni or penne pasta
<b>For the cheese sauce</b>
| 1 1/2 tbsp unsalted butter
all purpose flour
| 10 fl oz whole milk
| scant 2oz grated Grana Padano or Parmesan cheese plus 1 tbsp for topping
| scant 2oz finely grated strong cheddar cheese or feta cheese
large pinch freshly grated nutmeg
Heat the olive oil in a lage pot over medium-low heat and cook the onion and garlic for 5 minutes.
Add the lamb or beef mince and brown for 5 minutes, breaking it up with a wooden spoon.
Stir in the spices, herbs, cinnamon stick and bay leaf.
Add the chopped tomatoes, tomato paste, wine and vinegar. Season generously with salt and pepper.
Bring to a simmer and cook for about 45 minutes, stirring occasionally, until the sauce is thickened. Remove the cinnamon stick and bay leaf.
Cook the pasta until it is al dente – cooked but with a bit of a bite. Rinse, drain and mix with the meat sauce.
Pack into a large ovenproof dish.
Make the cheese sauce. Melt the butter in a pan and whisk in the flour and mustard powder. Cook over low heat for two minutes.
Gradually add the milk and whisk it in.
Add the cheeses and whisk to combine until melted.
Remove from the heat and gradually whisk in the beaten eggs and nutmeg.
Pour the cheese sauce over the pasta and place the dish on a large baking tray.
Bake for 30 minutes in. 180C /350F preheated oven then sprinkle with 1 tablespoon of grated cheese and the dried thyme. Bake for another 10 minutes until the cheese layer is set.
Cool for 10 minutes and serve with a green salad or steamed vegetables.