Recipe Below👇
Ingredients
1x large red onion diced
1x whole small garlic bulb diced
1kg beef minced
1x cup red wine
2x 400g tins of tomatoes (I use Mutti Polpa finely chopped)
1x bunch fresh parsley chopped
½ teaspoon cinnamon ground
½ teaspoon white pepper
½ teaspoon oregano
1 teaspoon nutmeg
2 teaspoons sugar
1 tablespoon salt
Pinch of fresh thyme
3-4 bay leaves
1x packet pasta (I use Stella brand No.2)
1 litre milk (roughly)
150g butter
1x cup plain flour
2x eggs (separate yolks from whites)
300g grated cheese (I use kefalograviera)
1x block Greek feta cheese (roughly 150g-200g)
Method
- Cook diced red onion and diced garlic in 1 tablespoon olive oil, until transparent
- Add in minced meat and mix until browned
- Add one cup of red wine and let simmer until the liquid dissolves
- Add the two tins of tomatoes and mix
- Add in and mix through the pepper, cinnamon, salt, sugar, oregano, thyme, bay leaves and ½ tablespoon on nutmeg
- Mix through the chopped parsley and lower the heat to simmer
- Boil the pasta until cooked. Once cooked, drain the water and place evenly into your dish. Pour over the egg whites, crumble the feta, and add a handful of the grated cheese. Mix through with your hands (be careful, it’s hot)
- Preheat oven to 165° (celsius)
- Start the béchamel sauce. Add the butter into a saucepan and melt. Slowly add in the cup of plain flour whilst whisking until a paste is formed. Slowly add in the milk a little bit at a time, until a thick creamy texture is created.
- Add in the two egg yolks, ½ teaspoon of nutmeg and the rest of the grated cheese. Mix thoroughly.
- Pour the meat mixture over the pasta and evenly spread it
- Pour over the béchamel sauce over the meat mixture
- Place into the oven for roughly 40 minutes. Keep your eye on it until golden brown
- Once cooked, let sit for 10 minutes before serving
- And there you have it! Bloody beautiful mayyyyte!
Donna McClane
I can’t wait to make some of your recipes.
Nikolopaa
Let me know how you go 🙂