Pastitso
photo by sheepdoc
- Ready In:
- 1hr 35mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 2 lbs ground round
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and chopped
- 1⁄2 cup parsley, chopped
- 1 garlic clove, crushed
- 1⁄2 teaspoon cinnamon
- 8 ounces tomato sauce
- 1⁄2 cup white wine
- 1 lb lasagna noodle
- 1⁄4 lb butter, melted
- 3 eggs, beaten
- fresh grated parmesan cheese, about a handful
- 4 cups bechamel sauce (to follow)
-
Bechamel Sauce
- 4 cups whole milk
- 1⁄2 cup butter, melted
- 6 tablespoons flour
- salt and pepper, to taste
- cinnamon, to taste
directions
- Preheat oven to 350 degrees F.
- Make the Bechamel Sauce:.
- Heat the milk in a saucepan over medium-high heat. Stir the flour into your melted butter and then stir that into the hot milk. Continue stirring until thick. You may need to adjust your heat to make sure you don't scald the milk. This will probably take about 10 min., give or take. Add the salt, pepper and cinnamon to taste. (This should make 4 Cups).
- Pastitso:.
- Heat a large skillet over medium-high heat with the 2 T. olive oil. Saute the ground round along with the onion.
- When the onions are translucent, add the parsley, garlic, cinnamon, tomato sauce and white wine. Turn the heat down to medium or even medium-low and let cook for about 30 minutes, stirring occasionally.
- Meanwhile, boil the lasagne noodles until not quite tender (a bit less time than recommended on your box). Drain and soak in cold water.
- When the sauce is done, drain the cold noodles and place in a large bowl. Add the butter, eggs and a handful of parmesan. Gently toss with the noodles.
- Place 1/2 of this noodle mixture into a buttered 9x13 baking dish. Add the meat sauce. Place the rest of the noodles on top and cover with the bechamel sauce. Top with more parmesan cheese, to taste.
- Bake at 350 degrees F. for about 1 hour, or until the top is bubbly. You may have to tent it with foil towards the end of cook time, if the top is getting too browned.
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Reviews
-
I can't even talk. I am speechless. Seriously, did you have to put this recipe on here? I didn't even have to cook today, because Den was off in another city, I had the whole day FREE! But no....I had to see this beauty that Leslie posted, and darn it to butterflies in the Spring...it called my name. I followed this exactly, except I made it vegetarian, just not putting in the meat, and still it produced a light, lovely tasting, most delicious bit of heaven on a fork. If I go to the "beyond", I am taking this dish with me, no doubt about it. Made for ZWT6 Zee Zesties!
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RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!