Ingredients
-
500 g noodles (ziti or penne rigate)
-
-
4 tablespoons olive oil
-
1 garlic clove
-
500 g ground beef
-
450 g tomatoes, pelati chopped
-
2 tablespoons bread, crumbs
-
100 ml dry wine
-
1 tablespoon tomato concentrate
-
1 tablespoon oregano, dried
-
1/2 tablespoon cinnamon, ground
-
pepper
-
1 teaspoon salt
-
1 egg
-
-
3 tablespoons margarine
-
3 tablespoons flour
-
2 cups milk
-
2 cups water
-
2 medium mashed potatoes (susbstitute 2 tablespoon potato powder and 1 cup water)
-
1/2 teaspoon nutmeg
-
pepper
-
3 tablespoons kefalotiri (substitute pecorino or parmigiano cheese)
-
salt
-
1 onion, chopped
Instructions
- Prepare the pasta in salted water as indicated in the product descriptions. Drain it well and keep warm.
- In the meanwhile prepare the meat sauce:
- Fry the onion in the oil until golden.
- Add garlic and meat. Cook for 5-8 Minutes until done.
- Switch off the heat.
- Add all the other ingredients one after the other as indicated in the ingredients list.
- If necessary adjust the salt.
- Mix milk with water in bowl.
- For the bechamel melt margarine and add the flour.
- Reduce heat when the flour changes color and add the milk/water mix at once. Stir it quickly until it thickens. Switch off the heat source.
- Add all the remaining ingredients and adjust the salt.
- Prepare your baking mold with some olive oil.
- Put 2/3 of the pasta on the bottom of the mold (at least a 4 liter casserole!).
- Add the meat sauce, followed by the remaining pasta and top with the bechamel sauce. Don't stir!
- Bake 40 Minutes at 180°C or until the top is golden (heat and timing are basing it on convection oven).