Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, greek pastitsio from left over bolognese (vegetarian). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Here is how you can achieve it. Heat olive oil and butter over medium heat in a large skillet. Add onions, eggplant, garlic and seasonings. Little bolognese sauce on the bottom, pasta, bolognese sauce, pasta bolognese sauce and on the top the bechamel and finish it with the grated cheese.
Greek Pastitsio from left over bolognese (vegetarian) is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Greek Pastitsio from left over bolognese (vegetarian) is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have greek pastitsio from left over bolognese (vegetarian) using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Greek Pastitsio from left over bolognese (vegetarian):
- Prepare For the sauce
- Get 450-500 g left over bolognese (I used vegan mincemeat)
- Get 1-2 teaspoon grounded cinnamon
- Make ready 5-6 clove buds
- Get 1 tsp sugar (small)
- Get 2-3 bay leaves
- Get Bechamel
- Make ready 50-60 g butter
- Prepare 50-60 g plain flour
- Take 350 ml warm milk
- Take Salt pepper nutmeg (to taste)
- Take Extra
- Get 250 g bucatini pasta (I only had macaroni at home so used that)
- Make ready 40-50 g grated cheese (or more or less depends on the taste)
Add wine and turn heat up to medium. Cook, stirring for around a minute, until most of the wine has evaporated. Make the meat sauce: Heat a deep pan over high heat and add the oil and the minced beef. Let it brown, without stirring, and when the meat is no longer red, stir with a wooden spatula and break any meat lumps.
Steps to make Greek Pastitsio from left over bolognese (vegetarian):
- Reheat the bolognese with the spices, sugar and let it simmer for about 10-15 min until is hot and the spices released the taste.
- Prepare the bechamel. Melt the butter in a sauce pan and add the flour. Fry them together until starts to smell like a toast. Gradually add the milk, bit by bit. This is a slow process. Use the whisk to make sure the sauce doesn’t become lumpy. When added all the milk add the salt, pepper and nutmeg. Cook it for 4-5 more minutes.
- Cook the pasta meanwhile. Drain it a couple minutes before it is properly cooked.
- Using a 25x 25 cm dish, start to layer your dish like a lasagne. Little bolognese sauce on the bottom, pasta, bolognese sauce, pasta bolognese sauce and on the top the bechamel and finish it with the grated cheese.
- Bake it in the oven in 180C fan until the top is golden brown. About 25min.
Make the meat sauce: Heat a deep pan over high heat and add the oil and the minced beef. Let it brown, without stirring, and when the meat is no longer red, stir with a wooden spatula and break any meat lumps. Cook until all the juices have evaporated, reduce heat to medium/high and add the onion the carrot, the bay leaves, the cinnamon stick, the allspice and the cloves. (Skip to Recipe) What makes this Pasticcio Recipe Authentic? Greek restaurants all over the world prepare Pasticcio (also known as Pastitsio or Pastichio). Not surprisingly, families and taverns all over Greece also make it.
So that is going to wrap this up for this exceptional food greek pastitsio from left over bolognese (vegetarian) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
