Pasticho

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Todo lo que use para esta receta
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Pastiche (Recipe)

INGREDIENTS

Bolognese Sauce

  • 1 Kilo Ground Beef
  • 2 Onions
  • 3 Carrots
  • 3 Celery Twigs
  • 5 Cloves Garlic
  • 2 Tbsp Olive Oil
  • 1 Can San Marzano Tomatoes
  • 2 Tbsp Tomato Paste
  • 3 Cups Red Wine
  • 3 Cups of Chicken Broth
  • 2 Laurel 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. Season and fry the meat in a pot until browned. Take larne out of the pot and set aside.
  2. Add oil to the pot and fry for 10 minutes all the dressings (passed through the processor: carrot, celery, onion and garlic).
  3. Add tomato paste, meat and stir.
  4. Add the wine and reduce.
  5. Add the broth and reduce.
  6. Add the can of previously blended tomatoes, bay leaves and cook for 2-3 hours at a low temperature.

Bechamel sauce

  1. Melts butter.
  2. Add flour and cook for a few minutes.
  3. Add milk, salt and nutmeg.
  4. Stir constantly until thickened.

To Assemble the PASTICHO

Make layers of pasta, Bolognese, bechamel and Parmesan cheese, repeat at least 4 times. Finish with breadcrumbs and olive oil. (I always add a bit of Bolognese before the first layer).

Bake at 350°F for 35-45 minutes.