Alberto`s Mozzarella Pasticcio
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, half & half
- 200 ml chicken broth, (also instant)
- 150 ml white wine
- 1 large onion (s)
- 1 large carrot
- 1 stick celery
- 1 tablespoon tomato paste
- 1 can tomato (s), peeled (400g)
- 2 bay leaves
- 3 cloves garlic
- salt and pepper
- 1 pinch (s) sugar
- 500 g pasta, short (penne, riatoni, tortilioni)
- 100 g parmesan, rated
- 2 packs mozzarella
- 750 ml milk
- 50 g butter
- 50 g flour
- 1 pinch nutmeg
- 2 leaves sage
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the onions, carrots, garlic and celery and sauté in a little olive oil with bay leaves. Add the meat and roast. Roast the tomato paste vigorously. Reduce the chopped tomatoes with the stock and a pinch of sugar. Deglaze with broth and reduce for 5 minutes. Add the wine and boil everything without the lid for about half an hour.
- Cook the pasta in plenty of salted water according to the instructions on the package, drain and mix with the meat sauce.
- Melt the butter, add the flour and sage and use it to make a roux. Pour in milk, season with salt, pepper and nutmeg. Stir with a whisk until the milk is liquid / creamy. Remove the sage.
- First spread the bechamel in a saucepan. Fill the casserole halfway with pasta. Place sliced mozzarella on top, sprinkle half of the parmesan on top.
- Fill the saucepan with the remaining pasta. Spread the bechamel on top. Scatter the rest of the parmesan on top.
- Bake in the oven at 200 degrees for about 20-30 minutes. If necessary, use the grill to brown the top layer.
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