Pasticcio
18/6/2012
Serves 6
Make ahead (it tastes better when it’s reheated) and serve warm, not hot.
Pasta
| 250 g | Macaroni |
| 1 to drizzle | Oil |
| 1 | Fresh parsley, chopped |
| 2 | Eggs, whites (unbeaten) |
| ½ cup | Grated cheese |
Meat sauce
| ½ cup | Onion, chopped |
| 3 tbsp | Oil |
| 500 g | Beef |
| 400 g | Chopped tomatoes |
| 150 ml | Red wine |
| ½ cup | Breadcrumbs, soft |
| 1 to taste | Salt & freshly ground pepper |
Cheese sauce
| 1¾ cups | Milk |
| ½ cup | Flour |
| 50 g | Butter |
| ½ tsp | Ground nutmeg |
| 1 to taste | Salt & freshly ground pepper |
| 2 | Eggs, yolks |
| ⅓ cup | Grated cheese, (extra for the top) |
Directions
- Saute onions in oil, add mince and tomatoes/wine and cook slowly for 30-40 minutes. It should be thick, not runny. Add breadcrumbs. Season and reserve.
- Boil macaroni and strain and drizzle with oil and when cooled. Add the egg whites and 1/2 cup grated cheese. Reserve.
- Heat the butter, add flour, blending well. Cook for a minute. Add milk and seasoning. When thick, add egg yolks (unbeaten) and 1/3 cup grated cheese.
- Preheat oven to 180 degC. Butter a casserole dish, put in the pasta, spread the meat sauce on top and cover with thick cheese sauce.
- Top sauce with grated cheese. Bake for 30 to 40 minutes.
Cook's tip: You can use pasta sauce instead of chopped tomatoes if desired. Serve with a big green salad. Great for all the family, but older palates may enjoy chilli sauce as an accompaniment.
Wine Match
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