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Method
- 1
Cool. 1. Heat of extra-virgin Greek olive oil (2 tablespoons) and sauté the onion till translucent, 5 – 7 minutes in a big skillet. Add meat and keep mixing till meat begins to brown. Tip in garlic, tomatoes, spices, peppercorns, plus salt. Lower heat plus simmer, covered, for 35 – 40 minutes, till liquid has been absorbed plus meat is cooked (tip in water if you need to). Remove pan from heat, let meat cool a little.
- 2
Cook. Remove whole spices. 2. Boil the pasta to al dente while meat is simmering. Remove, tip off the liquid and shock in cold water. Tip off the liquid. Toss with extra-virgin Greek olive oil and (1 – 2 tablespoons) half the grated cheese.
- 3
Bake. 3. Heat oven to 180°C (175°C). Gently oil a big baking pan, 25 x 35 cm plus 8 cm deep / 10 x 35.6 cm and 3,12.7 cm deep. 4. Make béchamel: in a mid-sized saucepan, heat the butter over a mid-sized flame. Tip in the flour and mix vigorously with a wire beat for several minutes till the flour turns pale gold when it begins to bubble.
- 4
Cool (2). Tip in the milk, mixing all the while; tip in the heavy cream. Keep mixing the béchamel over a mid-sized flame till very thick, 10 to 12 minutes. Add salt till it tastes right. Remove from heat, cool a little, and add egg yolks, mixing vigorously. When done tip in the Greek Anthotyro or Myzithra cheese plus half the leftover grated cheese. 5.
- 5
Step 5. Toss the pasta using a little of this béchamel. Spread half of it upon the bottom of a big baking pan. Pour in meat sauce, spreading uniformly over pasta. Scatter with grated cheese (1 – 2 tablespoons). Make a second layer of the pasta. Tip béchamel over pasta, making sure it’s uniformly spread over top of pan.
- 6
Bake (2). Scatter with leftover grated cheese. 6. Bake for around 45 minutes, till béchamel thickens plus swells plus a amber brown crust forms on top.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: an ingredient line looks mis-read ("gr. / 1 ½ pounds lean ground b"); an ingredient line looks mis-read ("gr. / 1 ½ pounds thick tube sp"); an ingredient line looks mis-read ("gr. / Kefalotyri or Parmesan c"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 972 kcal |
| Protein | 40.3 g |
| Carbohydrate | 78.6 g |
| of which sugars | 10.7 g |
| of which free sugars | 0 g |
| Fat | 54.6 g |
| of which saturates | 25.4 g |
| Fibre | 4.1 g |
| Salt | 0.97 g |
Protein per 100 kcal
4.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
