Pasticho

Tools

Everything I used for this recipe
  • Microplane - Grate for Zest

    Microplane - Grate for Zest

    $17.50
  • Ninja - Chef Blender

    Ninja - Chef Blender

    $255.98
  • Le Creuset Enameled Cast Iron Stockpot 7.25 Qt

    Le Creuset Enameled Cast Iron Stockpot 7.25 Qt

    $359.99
  • OXO - Serving Spoon

    OXO - Serving Spoon

    $11.95
  • Global - Set of Knives (Set of 3)

    Global - Set of Knives (Set of 3)

    $179.95
  • OXO Glass Dispenser 12 oz

    OXO Glass Dispenser 12 oz

    $16.99
  • STAUB - 9Qt Cast Iron Stockpot

    STAUB - 9Qt Cast Iron Stockpot

    $434.95
  • Berard - Olive Wood Salt Shaker

    Berard - Olive Wood Salt Shaker

    $39.63
  • OXO - Stainless Steel Ladle

    OXO - Stainless Steel Ladle

    $15.95
  • KitchenAid 12-Inch Bamboo Spoon

    KitchenAid 12-Inch Bamboo Spoon

    $3.29
  • STAUB - Juego de Moldes Rectangulares para Hornear - AndresCooking

    STAUB - Set of Rectangular Baking Pans

    $48.36
  • RSVP - Cuchara de Madera de Olivo, 12.0" - AndresCooking

    RSVP - Olive Wood Spoon, 12.0"

    $12.95
  • Peugeot - Molinillo de Pimienta (Olivo) - AndresCooking

    Peugeot - Pepper Mill (Olive)

    $58.46
  • OXO - Set de Espatulas de Silicone - AndresCooking

    OXO - Set of Silicone Spatulas

    $20.95
  • Cuisinart - Procesador de Alimentos 8-Tazas - AndresCooking

    Cuisinart - 8-Cup Food Processor

    $99.85

Pasticho (Recipe)

INGREDIENTS

Bolognese Sauce

  • 1 Kilo Ground Meat
  • 2 Onions
  • 3 Carrots
  • 3 Celery Twigs
  • 5 Garlic Cloves
  • 2 Tbsp Olive Oil
  • 1 Can San Marzano Tomatoes
  • 2 Tbsp Tomato Paste
  • 3 Cups of Red Wine
  • 3 Cups Chicken Broth
  • 2 Bay Leaves
  • Salt and Pepper to taste

Bechamel sauce

  • 1 Stick or 113gr Butter
  • ½ Cup Wheat Flour
  • 1 Liter Milk
  • Salt to taste
  • ¼ Tsp Nutmeg

INSTRUCTIONS

Bolognese Sauce

  1. In a Cast Iron Pot add the Meat, Salt and Pepper and cook until browned. Take out and set aside.
  2. In a Food Processor place Carrot, Celery, Onion and Garlic. Sauté for 10 minutes.
  3. Add Tomato Paste, Meat and stir.
  4. Add the Wine and reduce.
  5. Add the broth and reduce.
  6. Add the can of Tomatoes previously Liquified and Bay leaves.
  7. Cook for 2-3 hours at low temperature.

Bechamel sauce

  1. In a Cast Iron Pot melt Butter.
  2. Add flour and cook for a few minutes.
  3. Stir in Milk, Salt and Grate Nutmeg.
  4. Stir constantly until thickened.

To Assemble the PASTICHO

  1. In a Mould for the oven add a little Bolognese Sauce.
  2. Make a layer of Pasta, Bolognese, Bechamel, Parmesan Cheese and repeat at least 4 times.
  3. Finish with Breadcrumbs and Olive Oil.
  4. Bake at 350°F or 180°C for 35-45 minutes.

Share: