By Annabelle White
Pasticcio recipe (freezes well). Tip: Make ahead and serve warm, not hot.
Pasta:
250g macaroni
drizzle of oil
chopped parsley
2 unbeaten egg whites
1/2 cup grated cheese
Meat sauce:
1/2 cup chopped onions
3 tbsp oil
500g beef
½ cup tomato puree*
150ml glass of red wine
½ cup soft breadcrumbs
salt and pepper
Cheese sauce:
1 3/4 cups milk
1/2 cup flour
2 tbsp butter
1/2 tsp nutmeg
salt and pepper
2 egg yolks
1/3 cup grated cheese
extra grated cheese for the top
Method
Saute the onions in oil, add mince and tomatoes/wine and cook slowly for 30-40 mins. It should be thick, not a runny sauce. Add breadcrumbs. Season and reserve.
Boil macaroni and strain and drizzle with oil and when cooled, add the egg whites and 1/2 cup grated cheese. Reserve.
Butter a casserole dish, put in the pasta, spread the meat sauce on top and cover with thick cheese sauce.
Heat the butter, add the flour, blending well. Cook for a minute. Add milk, and seasoning. When thick, add egg yolks (unbeaten) and 1/3 cup grated cheese.
Now with this sauce on top of the meat, top that with grated cheese and bake 180degC for 30-40 minutes.
Cook’s tip: you can use pasta sauce instead of pureed tomatoes if desired