Ina Garten's Pastitsio

Pasta baked with a rich tomato meat sauce, cheesy bechamel, and Parmesan cheese for a comforting meal perfecting for entertaining.

INGREDIENTS

For the Meat Sauce

  • 3 tablespoons olive oil
  • 1 large yellow onion, diced
  • 1 pound lean ground beef
  • 1 pound lean ground lamb (can substitute for pork)
  • 1/2 cup dry red wine
  • 1 tablespoon minced garlic (3 large cloves)
  • 1 tablespoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh thyme leaves
  • Pinch of cayenne pepper
  • 1 can (28 ounces) San Marzano tomatoes
  • Kosher salt and freshly ground black pepper

For the Bechamel

  • 2 1/2 cups low-fat milk
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper
  • 1 1/2 cups freshly grated Parmesan, divided
  • 2/3 cup Greek yogurt
  • 3/4 pound small shells, preferably ziti noodles

Ina Garten's Pastitsio #Pastarecipes

INSTRUCTIONS

For the Meat Sauce

  1. In a large pot, preferably a Dutch Oven, add the olive oil over medium high heat. Add the onion and saute for 5 minutes or until soft. Add the ground beef and lamb and continue to cook for 10 minutes, crumbling with a spoon, until no longer pink.
  2. Drain any excess liquid and add the wine. Cook for 2-3 minutes until almost all of the wine has absorbed.
  3. Add the garlic, cinnamon, oregano, thyme, and cayenne, and allow to cook 5 minutes to incorporate the flavors.
  4. Full instructions visit @vodkaandbiscuits

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