PASTICCIO RECIPE
Ingredients:
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
4. Add the ground beef or lamb to the skillet, breaking it up with a spoon or spatula. Cook until browned and fully cooked through.
5. Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, cinnamon, nutmeg, salt, and pepper. Simmer the sauce for about 10 minutes to allow the flavors to meld together. Remove from heat.
6. In a separate saucepan, prepare the béchamel sauce. Melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to create a roux.
7. Gradually add the milk to the roux, whisking constantly to prevent lumps from forming. Continue cooking and whisking until the sauce thickens and coats the back of a spoon.
8. Remove the béchamel sauce from heat and season with nutmeg, salt, and pepper to taste.
9. In a large baking dish, spread a thin layer of the béchamel sauce on the bottom. Add a layer of cooked penne pasta on top of the sauce.
10. Spoon a layer of the meat sauce over the pasta, followed by a layer of grated Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce on top.
11. Sprinkle additional Parmesan cheese on the surface for a crispy crust.
12. Bake in the preheated oven for about 45 minutes or until the top is golden brown and the pasticcio is heated through.
13. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley, if desired.
Ingredients:
Instructions:
1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Bring a large pot of salted water to a boil. Add the pasta and cook it until it is al dente (about 8-10 minutes). Drain the pasta and rinse it under cold water to stop the cooking process.
3. While the pasta is cooking, heat a large skillet over medium-high heat. Add some olive oil, the chopped onion, and minced garlic. Cook for a few minutes until the onion is soft and translucent.
4. Add the ground beef to the skillet and cook until it is browned. Use a wooden spoon to break up the beef as it cooks.
5. Once the beef is browned, add the crushed tomatoes, beef broth, tomato paste, basil, and oregano. Stir well and season with salt and pepper to taste.
6. Reduce the heat to low and let the sauce simmer for about 15-20 minutes until it has thickened.
7. Take a 9x13 inch baking dish and lightly grease it with some olive oil. Add a layer of the cooked pasta to the bottom of the dish.
8. Pour half of the meat sauce on top of the pasta and spread it out evenly.
9. Sprinkle a layer of Parmesan cheese on top of the meat sauce.
10. Add another layer of pasta on top of the cheese.
11. Pour the remaining meat sauce on top of the pasta and spread it out evenly.
12. Sprinkle another layer of Parmesan cheese on top of the meat sauce.
13. Add a final layer of pasta on top of the cheese.
14. Sprinkle the grated mozzarella cheese on top of the pasta, making sure to cover it evenly.
15. Cover the baking dish with aluminum foil and bake it in the preheated oven for 25 minutes.
16. Remove the foil and continue to bake for an additional 10-15 minutes until the cheese is melted and bubbly.
17. Remove the Pasticcio from the oven and let it cool for a few minutes before serving. Enjoy!
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