Lamb Pastitsio
olive oil
2 medium-large onions, diced
1 medium carrot, diced
2 celery stalks, diced
1 garlic clove, crushed
400 gm macaroni
freshly ground salt & pepper
750 gm minced lamb
2-3 cans peeled tomatoes, drained & chopped
1 ½ cups tomato puree
3 bay leaves
¼ cup beef or chicken stock
freshly grated tasty cheese
2 tbsp butter, melted
2 tbsp plain flour
2-3 cups boiling milk
cream
ground nutmeg
2 medium-large onions, diced
1 medium carrot, diced
2 celery stalks, diced
1 garlic clove, crushed
400 gm macaroni
freshly ground salt & pepper
750 gm minced lamb
2-3 cans peeled tomatoes, drained & chopped
1 ½ cups tomato puree
3 bay leaves
¼ cup beef or chicken stock
freshly grated tasty cheese
2 tbsp butter, melted
2 tbsp plain flour
2-3 cups boiling milk
cream
ground nutmeg
Preheat oven to 210-20°C. Heat a little oil in a large pot and gently saut? onion, carrot, celery and garlic until soft. At the same time, cook pasta in plenty of salted, boiling water until almost done. Drain and toss with a little oil and cheese. Set aside. Add lamb to vegies, stir and cook until it changes colour. Then add tomatoes, tomato puree, salt, pepper and bay leaves. Mix really well and add stock. Cook for about 30 mins, until thickish. To make mornay sauce, gently cook butter and flour. Then whisk in milk, a little cheese and cream. Layer a lightly oiled baking dish with macaroni, parmesan, meat and sauce. Then sprinkle with cheese and a little nutmeg. Cook in oven for 20-30 mins, until golden and bubbling, keeping an eye on it.