Tuesday, February 4, 2014

Tucker Tuesday: Recipe ~ Pasitsio

 photo Pastitsiofin_zps70e082ff.jpg

Pastitsio is one of our family fave meals. Much easier than lasagna, more substantial that good old spag bol and easy to prepare ahead and heat up later or even have it keeping warm in the slow cooker!

You can use my recipe for bolognaise sauce or you can use your own if you'd prefer.

2T olive oil
500g mince (beef, lamb or kangaroo works great)
1 onion, diced
2t garlic, crushed (or to taste)
2T dried herbs of choice (or fresh of you have them)
1 lg bottle of tomato sugo
1 can diced tomatoes
2heaped dessertspoons tomato paste
2T plain flour
salt, pepper and sugar to season
500g pkt pasta shapes (we tend to use elbow or macaroni)
1Ltr of homemade bechemel sauce (white sauce seasoned with a little nutmeg and pepper)
Couple of handfuls of grated cheese.

While your pasta cooks in plenty of salted water, brown the onion and mince with the olive oil.
Add the garlic. Cook a minute.
Add the tomato paste and plain flour. Cook it off for a couple of minutes.
the plain flour will help thicken the sauce, nothing worse than watery bolognaise!
Add in the sugo, diced toms and fill your can from the toms with water and add too.Mix well and allow to heat up a little.
Add your herbs and season.
Let simmer without burning on the bottom while you make your bechemel sauce.

Once your pasta is cooked til just aldente, drain then mix with a cup or so of the bechemel sauce.
Then you have two choices. You can either put the pasta in the bottom of a large casserole dish then top with the bolognaise sauce. Or you can mix the bolognaise sauce through the pasta and bechemel (like I have done above).
Pour over the remaining bechemel sauce, sprinkle with grated cheese and bake in the oven on 180C for about an hour or until bubbling and nice and golden on top.

Easy peasy!

Take Care

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