October 16, 2013
Posted by hipcook

A lovely Greek beef and pasta dish, which I learnt to cook thanks to an ex boyfriends mum from many years ago.

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300 g macaroni pasta

2 eggs, lightly beaten

1/2 cups (185 g) kefalograviera cheese, coarsely grated (or Parmesan or cheddar)

1/3 cup (35 g) dried breadcrumbs

2 tbs olive oil

2 onions, finely chopped

1 kg minced beef

1/4 tsp each ground cinnamon and nutmeg

3/4 cup (180 ml) dry red wine

100 g butter, chopped

1/2 cup (75 g) plain flour

1 litre milk

1/4 tsp freshly grated nutmeg

1 cup (125 g ) kefaloraviera (or parmesan or cheddar)

3 egg yolks


Preheat oven to 180 C. For meat sauce, heat oil in a large frying pan over medium heat. Add onions and 1 and 1/2 tsp salt and cook, stirring, for 5 minutes or until soft. Add mince and cook, stirring with a wooden spoon to break up mince, for 5 minutes. Add spices, tomato paste, diced tomatoes, wine and black pepper to taste. Combine

Well. Simmer for 20 minutes or until sauce is thick. Set aside. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain. Return pasta to pan, then turn off heat. Add eggs and 3/4 cheese to hot pasta and toss quickly to combine.

For béchamel, melt butter in a saucepan over low-medium heat. Add flour and cook, stirring, for 1 minute.

Remove from heat. Gradually whisk in milk until smooth. Return pan to heat and cook, whisking continuously, until mixture boils and thickens. Remove from heat and stir in nutmeg and cheese. Season to taste with salt and pepper. Allow to cool slightly, then whisk in egg yolks.

To assemble, grease a 23 x 29cm (4-litre capacity) ovenproof dish.

Sprinkle 1/2 the breadcrumbs over base. Top vvith pasta mixture then meat sauce. Pour over béchamel. Scatter with

remaining breadcrumbs and cheese. Bake for 1 hour or until top is golden

Kefalograviera is a firm Greek  sheep’s milk cheese available from some supermarkets, or from continental delicatessens. Alternatively, you could use the similar kasseri or kefalotiri, or parmesan or cheddar.

Maccheroni pasta is a macaroni-style straight tubular pasta. You could use any other style of tubular pasta, such as ziti, penne, penne rigate or elbow macaroni.

The recipe can be completely assembled the day before cooking. Refrigerate, covered,




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