Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | olive oil | 2 tbsp | 265 kcal0g protein · 0g carbs · 30g fat | Buy |
| 2 | medium onions | 2 piece | 88 kcal2g protein · 21g carbs · 0g fat | Buy |
| 3 | minced meat | 750 g | 2655 kcal25g protein · 114g carbs · 251g fat | Buy |
| 4 | –450 g canned chopped tomatoes | 450 g | 81 kcal4g protein · 15g carbs · 2g fat · 0g fibre | Buy |
| 5 | tomato paste | 0.33 cup | 18 kcal1g protein · 3g carbs · 0g fat · 1g fibre | Buy |
| 6 | water | 0.5 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | dry white wine | 0.25 cup | 51 kcal0g protein · 2g carbs · 0g fat | Buy |
| 8 | beef stock powder | 1 tbsp | — | Buy |
| 9 | cinnamon powder | 0.5 tsp | 6 kcal0g protein · 2g carbs · 0g fat | Buy |
| 10 | egg | 1 piece | 288 kcal24g protein · 1g carbs · 20g fat · 0g fibre | Buy |
| 11 | butter | 100 g | 717 kcal1g protein · 0g carbs · 81g fat | Buy |
| 12 | plain flour | 0.5 cup | 429 kcal14g protein · 89g carbs · 2g fat · 3g fibre | Buy |
| 13 | milk | 3.5 cup | 655 kcal32g protein · 47g carbs · 38g fat · 0g fibre | Buy |
| 14 | grated fresh Parmesan cheese | 1 cup | 1010 kcal71g protein · 30g carbs · 67g fat · 0g fibre | Buy |
| 15 | egg yolks | 2 piece | 575 kcal48g protein · 2g carbs · 40g fat · 0g fibre | Buy |
| 16 | macaroni pasta | 250 g | 928 kcal33g protein · 187g carbs · 4g fat | Buy |
| 17 | eggs | 2 piece | 143 kcal13g protein · 1g carbs · 10g fat | Buy |
| 18 | grated fresh Parmesan | 0.75 cup | 758 kcal53g protein · 22g carbs · 50g fat · 0g fibre | Buy |
| 19 | stale breadcrumbs | 2 tbsp | 32 kcal1g protein · 6g carbs · 0g fat | Buy |
Directions
Heat olive oil in pan. Add the chopped onions and sauté until translucent.
Add the minced meat, and cook until well browned.
Add the chopped canned tomatoes, liquid and all.
Add the tomato paste, water, wine, beef stock powder, and cinnamon powder. Simmer uncovered until it becomes thick in consistency.
Once thick transfer into a mixing bowl to cool.
Once cool, stir in egg.
Melt the butter in pan.
Add the flour, and stir well over heat until bubbling.
Remove pan from heat, and gradually add the milk. The mixture will become thick and will then thin again.
Return pan to heat, and cook until sauce bubbles then thickens.
Stir in Parmesan cheese until melted and smooth.
Transfer to mixing bowl and cool slightly.
Mix in the egg yolks.
Boil the pasta as per directions on packet until tender.
Drain pasta, and transfer to mixing bowl.
Mix the hot pasta with the Parmesan cheese and eggs.
Grease baking dish.
Press pasta mix into base of pan.
Top pasta mix with the meat sauce.
Pour the Bechamel sauce over the meat sauce, then smooth the top.
Sprinkle the breadcrumbs over the top.
In a preheated oven, bake at 180°C (350°F) for 1 hour until golden brown.
Let rest for at least 10 minutes before serving.
Related recipes
Tyropita (Greek Cheese Pie)
Arancini (Italian Fried Rice Balls)
Galaktoboureko (Greek Semolina Custard Pastry)
Comments
Log in or create an account to comment.