Pastitsio or Greek lasagne. Your kids will love this! - Bek
- 500g mince
- 1 onion peeled and quartered
- 1 clove garlic
- 10g olive oil
- 400g tinned or fresh tomatoes
- 50g tomato paste
- 150g beef stock
- Salt and ground black pepper
- 1 tsp dried oregano
- 1 tsp brown sugar
- 1 portion EDC béchamel sauce with cheese
- 100g crumbled feta cheese
- 250g cheddar cheese (150g for béchamel sauce)
- Cooked pasta of choice (250g raw)
Place cheese into TMX bowl and grate 6 seconds speed 7. SET ASIDE.
Place onion and garlic into bowl. Chop 3 seconds speed 7. Scrape down sides and sauté 4 minutes 100degrees speed 1.
Add tomatoes, tomato paste, beef stock, salt, pepper, oregano and brown sugar into bowl. Place raw mince into basket and slot inside above tomato mixture. Cook 30 minute, 100 degrees speed 3. Use spatula through hole to break up mince a few times while sauce is cooking.
Cook pasta according to packet directions. When cooked, place in the bottom of a casserole dish.
When sauce and mince is cooked, gently remove basket with spatula and empty mince into sauce. Mix for 5 seconds speed 4. Then pour mixture over pasta.
Clean bowl and make EDC béchamel sauce with cheese. When complete, pour béchamel over mince and pasta. Top with crumbled feta cheese and remainder of grated cheese and bake in a 180 degree oven until top is browned.