Pasticcio or pasta with minced meat, tomato sauce and béchamel
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In the video you will see:
0:00 Intro
0:18 Introducing the recipe
0:39 Necessary products
1:29 Method of preparation
7:21 Final score
8:22 Final
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Recipe for: Pasticcio or pasta with minced meat, tomato sauce and béchamel
NECESSARY PRODUCTS:
Pasta (pene) - 400 g (boiled).
Minced meat - 700 g.
Onion- 1 head (finely chopped).
Canned tomatoes - 500 g (minced).
Garlic- 3 cloves (finely chopped).
White wine - 50 ml.
Butter - 100 gr.
Flour - 100 gr.
Fresh milk - 1 l.
Salt.
Pepper.
Oregano.
Nutmeg.
Oil.
METHOD OF PREPARATION:
Pour a little oil into a preheated pan. Add the onion and garlic and fry for a few minutes until soft. Add the minced meat and continue to fry, stirring constantly, until it becomes small lumps. Add the white wine and cook for another 1-2 minutes until the wine boils off. Add the tomato sauce and stir. Season with salt, pepper and oregano. If the tomato sauce you use is more sour, add a little sugar. Stir and cook over medium heat for about 15 minutes or until it starts to thicken.
Pour the macaroni into a baking tray and cover it with the prepared sauce. Stir to combine everything well.
For the bechamel. In a preheated saucepan, add the butter and wait for it to melt. Add the flour and mix with a wire whisk for 1-2 minutes until it begins to brown very slightly. Start adding the fresh milk in a thin stream, stirring constantly. Season with salt and nutmeg. Reduce the heat to medium and continue to stir until the béchamel begins to thicken. Friends, this béchamel recipe is very accurate and you may find it useful for other dishes as well. This is the most accurate base recipe!
Pour the prepared béchamel evenly over the pasta. Bake in a preheated oven at 180 degrees, without a fan, in the middle of the oven, until browned.
After removing the Pasticcio from the oven, wait for it to cool down a bit, and then carefully cut it into portions.
Enjoy your meal!