Gourmet pasticho


• Pasta in sheets for pasticho

• 500 g of cheese mozzarella cheese

• 4 cups of bechamel sauce

• Bolognese sauce

• 600 g of ground meat, shredded chicken or aubergines

• 2 finely chopped onions

• Oregano, basil, thyme and bay leaf (to taste)

• 5 garlic cloves finely chopped

• 1/2 glass of red wine

• 2 tablespoons of Worcestershire sauce

• Olive oil to fry

• 400 g of ripe tomato (can be natural or canned)

• 1 teaspoon salt

• 200 g of grated Parmesan cheese

• Pepper to taste

• Bechamel sauce


For the Bolognese, fry the onion and garlic in the olive oil, add the meat, the seasonings and cook until brown, but not dry. Add the wine, stir and, finally, add the blended tomatoes (peeled and seeded). Continue cooking over low heat until about a quarter of the volume has been reduced. In a large pot, and with enough water, put the pasta to cook. When straining, be careful not to break it, and go through cold water to stop cooking and prevent it from being gummy.

To assemble, pour a little olive oil into the base of a baking dish, followed by a layer of Bolognese sauce. Cover with pasta, put a layer of Bolognese sauce, on top of it, pour béchamel sauce and generously place pieces of mozzarella cheese. Repeat making three or four layers, depending on the height you want, and the size of the mold. It is finished with bechamel and plenty of grated cheese to gratin in the oven. Better to do fewer layers with a good amount of filling than many thin layers of pure pasta. At the end, top with Parmesan cheese and bake at 350 degrees until golden brown.


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