Beef mince, tasty tomato sauce and melted cheese sauce will make this traditional Greek pasta bake a family favourite.
Ingredients
- 2 tablespoons of oil
- 1 large brown onion, finely chopped
- 2 cloves garlic, crushed
- 750g veal mince or beef mince
- 800g can chopped tomatoes
- 140g tub tomato paste
- 1 cup white wine
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 500g packet dried macaroni pasta
- 180g butter
- 1 cup plain flour
- 100ml cream
- 3 1/2 cups milk
- 2 eggs lightly beaten
- 1 1/2 cups tasty cheese, grated
Method
- Step 1Preheat oven to 180°C. Grease two, 26cm x 18cm lasagne dishes. Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes or until tender. Add mince and cook, stirring with a wooden spoon to break it up, for 5 minutes or until browned.
- Step 2Stir in tomatoes and juice, paste, wine, basil, oregano and cinnamon. Season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes or until thick. Cool.
- Step 3Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan. Stir in meat sauce.
- Step 4Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Slowly add cream and milk, stirring constantly. Return to heat and cook, stirring constantly, until sauce comes to the boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Stir in eggs and cheese.
- Step 5Spoon meat and pasta mixture into prepared dishes. Pour cheese sauce over mixture and spread evenly. Bake for 50 to 60 minutes or until hot and golden.
- Low carb
Nutrition
3795 kj
Energy
48g
Fat Total
27g
Saturated Fat
6g
Fibre
42g
Protein
208mg
Cholesterol
611.63mg
Sodium
14g
Carbs (sugar)
71g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Steve Brown
- Publication: Super Food Ideas
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