Beef mince

Pastitsio mac 'n' cheese

Name: Pastitsio mac 'n' cheese recipe
Yield: 9
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 500g beef mince; 100g tomato paste; 400g can crushed tomatoes; 1/4 bunch flat-leaf parsley, chopped; 500g dried macaroni; 150g unsalted butter, chopped; 2 eggs, lightly beaten; 100g dried ricotta, grated (substitute drained fresh ricotta); 100g haloumi, grated; 100.00g parmesan, grated; 1 tsp dried mint; 50g unsalted butter, chopped; 1/3 cup (50g) plain flour; 1.2L milk, warmed; 100g dried ricotta, crumbled (substitute drained fresh ricotta)

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by Anna Polyviou

May 03, 2021

“I love pastitsio – I made this version very cheesy. Normally, Mum would use penne, but I have used macaroni to play into the mac ‘n’ cheese idea.“- Anna Polyviou.

1/3 cup (80ml) extra virgin olive oil
1 onion, finely chopped
1 garlic clove, crushed
500g beef mince
100g tomato paste
400g can crushed tomatoes
1/4 bunch flat-leaf parsley, chopped
500g dried macaroni
150g unsalted butter, chopped
2 eggs, lightly beaten
100g dried ricotta, grated (substitute drained fresh ricotta)
100g haloumi, grated
50g parmesan, grated
1 tsp dried mint

Bechamel sauce

50g unsalted butter, chopped
1/3 cup (50g) plain flour
1.2L milk, warmed
50g parmesan, grated
100g dried ricotta, crumbled (substitute drained fresh ricotta)

Method

1.

Heat oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 6-8 minutes until softened.
2.

Add mince and cook, breaking up with a wooden spoon, for a further 5-6 minutes until the beef has browned. Add tomato paste and crushed tomatoes, and bring to a simmer. Reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened. Season to taste and stir through parsley.
3.

Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, about 8 minutes, or according to packet instructions. Drain well and transfer to a large bowl with the butter, eggs, cheeses and dried mint. Stir to combine and until butter has melted. Season to taste.
4.

Preheat oven to 200°C.
5.

For the bechamel sauce, melt butter in a small saucepan over low heat. Add the flour and cook, stirring, for 1 minute or until the flour is lightly toasted but not coloured. Gradually add the warm milk in batches, whisking until completely combined before adding more. Bring to a simmer, stirring, for 10-12 minutes until thickened. Season to taste.
6.

To assemble, spread the macaroni mixture over the base of a rectangular 38cm x 25cm 4L-capacity baking dish.
7.

Top with the mince mixture, then pour over bechamel and scatter with parmesan and ricotta. Bake in the oven for 30-35 minutes until golden. Serve.