the best homemade meal, it’s so easy and tasty o make it at home enjoy
½ stick butter cut into pieces
5 tablespoon all purpose flour
3 cups milk
1 teaspoon salt
½ tsp black pepper
½ cup grated parmesan cheese
2 tablespoon olive oil
1 red onion chopped
5 cloves garlic minced
2 tablespoon tomato paste
1 lb ground beef
½ lb ground lamb
1 teaspoon dried oregano
½ teaspoon cinnamon
½ tablespoon salt
¼ tsp black pepper
½ cup water
1 can diced tomatoes 15 oz.
2 bay leaves
1 lb penne pasta or pastitsio pasta No.2
3 tbsp olive oil
¾ cup grated parmesan cheese
½ cup parsley
In a saucepan over medium heat, melt the butter.
Add the flour and thoroughly stir.
Cook it until the raw scent is gone.
Pour the milk in gradually while stirring often to prevent lumps from forming.
Add salt and pepper and turn the heat down.
Up until the sauce thickens, continue to simmer and stir.
After removing the sauce from the heat, add the parmesan.
After each addition, thoroughly whisk in the eggs one at a time. Bechamel sauce should be set aside.
On a medium heat setting, warm the olive oil in a big pan.
Sauté onion and garlic till transparent and tender.
Mix the onion, garlic, and tomato sauce together after adding it.
Ground lamb and beef have been added. As you cook and break them in the pan, they will brown.
Salt, pepper, oregano, and cinnamon should be added. Cook for a minute after vigorous stirring.
Bay leaves, water, and canned tomatoes should all be added. Cook the meat sauce for about 30 minutes, or until the water nearly completely evaporates, on medium heat.
Taste the sauce to make sure it has enough salt, add more if needed.
Remove the bay leaves and set the sauce aside.
Cook the penne according to the packaging and drain.
Once the pasta is cool enough to handle, place it in a bowl and mix it with olive oil, eggs, parmesan and parsley to it.
Preheat the oven to 350F degrees and coat a 9X13 baking pan with non stick spray.
Transfer the pasta to the baking pan. Top it with all the meat sauce and make sure to spread evenly.
Top the meat sauce with the bechamel sauce and sprinkle some parmesan cheese if desired.
Bake in the oven for 45 minutes or until it’s all set and the top is golden brown.
To cut, let the pastitsio cool for 10 minutes, then using a large, sharp knife, slice the baked pasta into squares.