Pasticio

 

PASTICIO!!

INGREDIENTS:

Meat Sauce:

• 2 tablespoons butter

• 1 large onion, chopped

•  as much garlic as you want, crushed

• 1 ½ pounds lean ground beef

• 1 (15 ounce) can crushed tomatoes

• 1/2 cup dry red wine

• 1/2 cup beef broth

• 2 tablespoons tomato paste

• 2 tablespoons chopped fresh parsley

• 1/2 teaspoon ground cinnamon 

• 1 whole clove

• salt and pepper to taste

Pasta:

• 12 ounces bucatini 

• 4 tablespoons butter

• 1/4 cup grated parm cheese

• 1 dash ground nutmeg

• 1/4 teaspoon salt

• 1/4 teaspoon peppar

• 2 large eggs, beaten into submission

Béchamel Sauce:

• 1/2 cup butter

• 1/2 cup all-purpose flour

• 3 cups milk

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

• 1 1/2 cups grated parm cheese

• 1 large egg, lightly beaten

• 1 large egg yolk, beaten

Make the meat sauce: Melt butter in a skillet over medium heat. Add onion and garlic; cook and stir gently until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; cook and stir until browned and crumbly, about 5 minutes. Stir in tomatoes, wine, broth, tomato paste, parsley, cinnamon, salt, pepper, and clove. Cover and simmer over low heat for 20 minutes.

Cook da pasta, duh

Salt ya pasta water, ya heard

Pour melted butter, 1/4 cup grated cheese, nutmeg, salt, and pepper over pasta; toss well and cool briefly. Add 2 eggs and toss again; set aside.

NOW MAKE DA BECHAMEL SAUCE:

Make the béchamel: Melt butter in a saucepan over medium-low heat. Add flour; cook and stir for 2 minutes. Pour in milk and bring to a boil, stirring constantly. Season with nutmeg, salt, and pepper. Cool slightly before stirring in 1 cup grated cheese, beaten egg, and egg yolk. Then stir 1/2 cup of béchamel sauce into meat sauce.

ASSSSSEMBLEEE!!!!

Pasta, then meat sauce over pasta; top with remaining béchamel sauce, spreading evenly. Sprinkle remaining 1/2 cup grated cheese on top.

Sprinkle more parm on top and bake

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