I know it isn’t AUTHENTIC pastitsio I’m not claiming it is AUTHENTIC pastitsio.
Meat Sauce
1 tbsp olive oil
1 onion chopped fine
3 tbsp tomato paste
6 garlic cloves, minced
2 tsp dried oregano
2 tsp ground cinnamon
1 1/2 pounds lean ground beef (turkey or lamb)
salt and pepper
1/2 cup red wine (or beef broth)
1 (15oz) can tomato sauce
1/2 cup grated Pecorino Romano cheese
Pasta and Bechamel Sauce
Salt and pepper
8 oz (about a cup of dry) elbow macaroni
5 tbsp butter
1/2 cup all purpose flour
3 garlic cloves, minced
5 cups whole milk (I used 2% milk)
1 1/2 cups grated Pecorino Romano cheese
3 large eggs
1/3 cup plain Greek yogurt
1. Adjust oven rack to middle position and heat oven to 425 F. Heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomato paste, garlic, oregano and cinnamon and cook until paste begins to darken about 1 to 2 minutes. Add beef and 1 tsp salt and cook until beef is no longer pink, about 5 minutes (this took longer for me!)
Stir in wine ( is used beef broth) and cook until slightly reduced to about 1 tablespoon, 2-4 minutes. Add Tomato sauce and simmer until slightly thickened about 10 minutes. Off heat stir in Romano. Season with salt and pepper set aside.
2. Cook macaroni according to package directions, drain and set aside in a large bowl.
3. Melt butter in large saucepan or Dutch oven over medium heat, add flour and garlic and cook, stirring constantly until golden and fragrant about 1 minute.
Slowly whisk in milk and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 4 cups, about 12 minutes. Off heat whisk in 1 cup Romano until smooth. Season with salt and pepper.
4. Stir 2 cups bechamel into macaroni until combined. Transfer sauced pasta to a 9x13inch baking dish. Beat eggs in now empty pasta bowl until smooth. Whisk 1 cup bechamel sauce into egg mixture. Slowly whisk tempered egg mixture into remaining bechamel. Stir in yogurt.
5 Spread meat sauce over macaroni and top with egg-bechamel mixture. Sprinkle with remaining romano and bake until golden brown, 35-40 minutes. Let cool for ten minutes, serve.
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