Spiced Ground Beef Pasticcio
with Bechamel Sauce
Pastichio takes its name from the Italian pasticcio, a large family of baked savory pies which may be based on meat, fish, or pasta. But this dish is traditionally Greek, with tubular pasta, spiced meat and an egg-based custard bechamel.
Nutrition Per Portion
- 974 Calories |
- 92.7g Carbohydrates |
- 46.5g Fat |
- 6.2g Fibre |
- 46.8g Protein |
- 13.6g Sugar
Preheat the oven to 180C.
Bring a saucepan of salted water to the boil.
Chop the brown onion and fresh basil.
Finely chop the garlic and celery.
Peel and grate the carrot an grate the parmesan.
Add the rigatoni to the boiling water and cook until nearly al-dente (7-8 mins).
In a saucepan, heat the olive oil over medium-high heat.
Add the onion, carrot, celery and garlic. Saute until softened.
Add the beef mince and cook until browned.
Add the pastichio spices and season well with salt and pepper.
Drain the pasta.
Stir in the chopped tomatoes and fresh basil. Turn the stove down to simmer and let it cook over low heat.
In another saucepan, melt the butter.
Add the flour and cook over medium heat, whisking continuously.
Gradually stir in the milk, whisking continuously.
Continue cooking until smooth and thick, then add nutmeg.
Crack the egg* in a bowl and whisk.
Turn off the heat on the sauce and carefully stir in beaten eggs.
Season with salt and pepper and stir in the parmesan cheese.
Add a spoonful of mince and distribute across bottom of baking dish.
Now evenly distribute the rigatoni into the baking dish and press down.
Evenly distribute all of the meat sauce over the pasta.
Pour the bechamel over the pasta and meat into a thick layer until everything is covered.
Sprinkle with any remaining parmesan.
Bake uncovered in the oven until everything is bubbly and the top is golden brown.
Remove from the oven and distribute amongst serving plates.
Parmesan Cheese, grated
Garlic, finely chopped
Celery, finely chopped
Brown Onion, chopped
Fresh Basil, chopped
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