Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, greek pastitsio from left over bolognese (vegetarian). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Melt the butter in a sauce pan and add the flour. Fry them together until starts to smell like a toast. Gradually add the milk, bit by bit. Heat olive oil and butter over medium heat in a large skillet.
Greek Pastitsio from left over bolognese (vegetarian) is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Greek Pastitsio from left over bolognese (vegetarian) is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook greek pastitsio from left over bolognese (vegetarian) using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Greek Pastitsio from left over bolognese (vegetarian):
- Take For the sauce
- Make ready 450-500 g left over bolognese (I used vegan mincemeat)
- Take 1-2 teaspoon grounded cinnamon
- Prepare 5-6 clove buds
- Get 1 tsp sugar (small)
- Take 2-3 bay leaves
- Get Bechamel
- Take 50-60 g butter
- Make ready 50-60 g plain flour
- Get 350 ml warm milk
- Make ready Salt pepper nutmeg (to taste)
- Take Extra
- Prepare 250 g bucatini pasta (I only had macaroni at home so used that)
- Prepare 40-50 g grated cheese (or more or less depends on the taste)
Vegetarian Pastitsio - Baked Greek Style Lasagna With Cauliflower And Peas Ragu & Cheese Sauce (Egg-free Recipe) A Vegetarian Greek baked Lasagna casserole made of layers of tubular pasta, vegetable ragu, topped with a nutmeg flavoured Mornay sauce with Gruyere cheese. Make the meat sauce: Heat a deep pan over high heat and add the oil and the minced beef. Let it brown, without stirring, and when the meat is no longer red, stir with a wooden spatula and break any meat lumps. Cook until all the juices have evaporated, reduce heat to medium/high and add the onion the carrot, the bay leaves, the cinnamon stick, the allspice and the cloves.
Instructions to make Greek Pastitsio from left over bolognese (vegetarian):
- Reheat the bolognese with the spices, sugar and let it simmer for about 10-15 min until is hot and the spices released the taste.
- Prepare the bechamel. Melt the butter in a sauce pan and add the flour. Fry them together until starts to smell like a toast. Gradually add the milk, bit by bit. This is a slow process. Use the whisk to make sure the sauce doesn’t become lumpy. When added all the milk add the salt, pepper and nutmeg. Cook it for 4-5 more minutes.
- Cook the pasta meanwhile. Drain it a couple minutes before it is properly cooked.
- Using a 25x 25 cm dish, start to layer your dish like a lasagne. Little bolognese sauce on the bottom, pasta, bolognese sauce, pasta bolognese sauce and on the top the bechamel and finish it with the grated cheese.
- Bake it in the oven in 180C fan until the top is golden brown. About 25min.
Let it brown, without stirring, and when the meat is no longer red, stir with a wooden spatula and break any meat lumps. Cook until all the juices have evaporated, reduce heat to medium/high and add the onion the carrot, the bay leaves, the cinnamon stick, the allspice and the cloves. Vegetarian Pastitsio (Greek pasta bake) In less than two weeks Tony and I will be on a plane headed for Greece. And for both of us, way more than two weeks of work to get through before we leave. I don't know where the time goes and I don't know where we'll find the time to finish everything we need to. (Skip to Recipe) What makes this Pasticcio Recipe Authentic?
So that is going to wrap this up with this special food greek pastitsio from left over bolognese (vegetarian) recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
