I made this dish for a group of friends coming overr. I’d never heard of it before but everyone loved it. It’s a perfect recipes for friends as it’s quite quick to make. My guests helped themselves to Pasticcio, salad, garlic bread and homemade French dressing. This recipe makes 6 but 4 of us polished this dish off – yummy scrummy!
1 tbsp sunflower oil
500g minced pork or beef
2 onions, chopped
3 garlic cloves, crushed
1 x 400g can chopped tomatoes
90g tomato puree
90ml red wine
2 bay leaves
1 tsp sugar
1 tsp dried oregano
½ tsp ground cinnamon (optional)
250g short cut macaroni
salt and black pepper
30g plain flour
175g mature Cheddar cheese, grated
1 egg yolk
1 tsp Dijon mustard
- Heat the sunflower oil in a large frying pan, add the meat, onions and garlic, and cook over a medium heat for 5 minutes or until lightly browned.
- Add the tomatoes, tomato puree, and wine. Bring to the boil and simmer for 15 minutes.
- Add the bay leaves, sugar, oregano and cinnamon (if using) and season with salt and pepper. Simmer gently for about 10 minutes or until the sauce is thickened.
- Meanwhile cook the macaroni in boiling salted water for about 8-10 minutes until just tender. Drain and set aside.
- Make the cheese sauce: melt the butter in a saucepan, sprinkle in the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Bring to the boil, stirring constantly until the mixture thickens. Simmer for 2-3 minutes. Remove from the heat and stir in the cheese, egg yolk, and mustard, and season with salt and pepper.
- Spoon half of the meat mixture into an ovenproof dish and add half of the macaroni. Cover with the remaining meat mixture, then top with the remaining macaroni and the cheese sauce.
- Bake the pasticcio in a preheated oven at 180oC (350oF, Gas Mark 4) for 40 minutes or until the topping is golden.