Greek Casserole
- 1 small onion, peeled and minced
- 1 very small garlic clove, peeled and minced
- 1 TBS olive oil
- 1 1/2 cups minced cooked beef
- dash of ground cinnamon
- 115g tomato passata (4 ounces, 1/2 cup tomato sauce)
- 1 1/2 TBS flour
- 1 1/2 TBS butter (plus 1 additional TBS for the macaroni)
- 240ml milk (1 cup)
- salt, white pepper and nutmeg to taste
- 2 heaped TBS Parmesan cheese
- 115g small elbow macaroni (1 cup)
- 1 large free range egg, beaten
- 120g grated strong cheddar cheese (1 cup) divided
- First make the meat sauce. Heat the olive oil in a saucepan. Add the onion and garlic. Cook until softened without browning. Add the meat, tomato sauce, cinnamon, and some salt and white pepper to taste. Set aside.
- Melt the butter in another saucepan. Whisk in the flour. Cook for about 2 minutes. Slowly add the milk, whisking constantly. Cook, stirring until the mixture bubbles and thickens. Stir in the Parmesan cheese, a bit of salt if required, some white pepper and a grating of fresh nutmeg. Set aside and keep warm.
- Cook the macaroni in lightly salted boiling water until al dente according to the package directions. Drain well. Return to the pot. Stir in half of the butter and then, using a wooden spoon and working quickly, briskly stir in the beaten egg. (It should not cook if you do it quickly.)
- Preheat the oven to 190*C/375*F/ gas mark 5. Butter a shallow 1 litre/1 Qt baking dish.
- Layer as follows into the dish, 1/2 the macaroni, all of the meat sauce, 1/2 of the grated cheddar, the remaining macaroni, and the cream sauce. Shake a bit to allow the cream sauce to sink a bit. Sprinkle with the remaining cheddar cheese.
- Bake in the preheated oven for 45 to 50 minutes until golden brown and heated through. Serve hot.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/05/greek-casserole.html
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