A greek dish of pasta, meat, tomato and cheese . This version is from Corfu and can be found in Rick Stein’s ” Mediterranean Escapes”. Serve with a green salad, some crusty bread and a robust red wine if you do.
Ingredients
- 500 g tubular pasta such as rigatoni, tubetti or tortiglioni
- 2 free range eggs lightly beaten
- 50 g Greek kefalotiri cheese or parmesan cheese finely grated
- 2 tbsp melted butter
- 10 g fresh white breadcrumbs
- For the white sauce:
- 115 g butter
- 115 g plain flour
- 1.2 litres full-cream milk plus a little extra
- 1/2 tsp freshly grated nutmeg
- For the meat sauce:
- 4 tbsp olive oil
- 1 medium onion peeled and finely chopped
- 4 plump garlic cloves peeled and finely chopped
- 2 celery sticks finely chopped
- 1 kg lean minced beef
- 200 ml red wine
- 1 x 400g can of chopped tomatoes
- 2 tbsp tomato puree
- 10 cm piece of cinnamon stick
- 1/4 tsp ground cloves
- 1 tbsp dried oregano Greek if possible
- 2 tbsp fresh chopped oregano
- 3 fresh bay leaves
- salt and freshly ground black pepper
Servings:
Instructions
- For the meat sauce, heat the olive oil in a medium-sized pan, add the onion, garlic and celery and fry until just beginning to brown. Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with the wooden spoon as it browns.
- Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, 100ml water, 1½ teaspoons salt and some black pepper, and simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Remove and discard the cinnamon stick and bay leaves
- Bring 4.5 litres water to the boil in a large saucepan with 8 teaspoons salt. Add the pasta and cook until al dente - about 13 minutes. Be careful not to overcook as it will cook a little further in the oven. Drain well, transfer to a large bowl and leave to cool slightly.
- For the white sauce, melt the butter in a medium-sized non-stick saucepan, add the flour and cook, stirring, over a medium heat, for 1 minute. Gradually beat in the milk, then bring to the boil, stirring, lower the heat and leave to simmer for 5-7 minutes, stirring occasionally. Season with the nutmeg and some salt and pepper to taste.
- Preheat the oven to 180°C/Gas Mark 4. Stir 250ml (about one-fifth) of the white sauce into the warm pasta with the beaten eggs and half the grated cheese. Keep the remaining sauce warm over a low heat, stirring now and then and adding more milk if it begins to get a little thick.
- Use the melted butter to grease a large, shallow ovenproof dish that measures about 23 x 33 cm across and 7 cm deep. Spread one-third of the pasta over the base of the dish and cover with half the meat sauce.
- Add another third of the pasta and then the rest of the meat sauce, then cover with a final layer of pasta. Spoon over the remaining white sauce. Mix the remaining grated cheese with the breadcrumbs and sprinkle them over the top. Bake for 40 minutes until bubbling hot and golden brown.
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