Greek-style macaroni and minced meat casserole
A Greek macaroni and minced meat casserole made with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g macaroni
- Salt
- 2 Tomatoes
- 1 onion
- 1 Garlic clove
- olive oil
- 500 g lamb mince (or beef mince)
- 2 carrots
- 400 g canned diced tomatoes
- 70 ml dry white wine
- pepper (ground)
- 1 tbsp chopped parsley
- 1 tbsp chopped basil
- a pinch ground allspice
- a pinch ground cinnamon
- 2 tbsp butter
- 2 tbsp flour
- 350 ml milk
- nutmeg (fresh grated)
- 120 g freshly grated Kefalotyri cheese
Instructions
-
1.
Cook the pasta in boiling salted water until al dente, drain, rinse with cold water and let it dry well.
-
2.
Wash the tomatoes and slice them.
-
3.
Peel and finely chop the onion and garlic. In a hot pan with 2 tbsp oil, sauté until translucent, add the minced meat and brown it crumbly. Peel and dice the carrots, add them, cook briefly, then add the tomatoes and wine. Season with salt and pepper, simmer over medium heat for about 20 minutes until most of the liquid has evaporated. Stir in herbs and spices and taste again.
-
4.
For the béchamel sauce melt butter in a pot, whisk in flour, lightly brown it, then gradually pour in milk while stirring. Simmer for 3-4 minutes, season with salt, pepper and a pinch of nutmeg.
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5.
Preheat the oven to 190°C (375°F) with upper and lower heat.
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6.
Spread half the pasta in a greased baking dish, sprinkle with half the cheese. Layer the meat mixture on top, cover with remaining pasta and tomato slices, pour béchamel sauce over it, then top with the rest of the cheese. Bake in the preheated oven for 40-45 minutes.
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7.
Remove from oven and serve immediately.
