Greek Pastitsio from left over bolognese (vegetarian)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, greek pastitsio from left over bolognese (vegetarian). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Greek Pastitsio from left over bolognese (vegetarian) is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Greek Pastitsio from left over bolognese (vegetarian) is something which I have loved my entire life.

Huge Selection on Second Hand Books. Little bolognese sauce on the bottom, pasta, bolognese sauce, pasta bolognese sauce and on the top the bechamel and finish it with the grated cheese. Greek Pastitsio from left over bolognese (vegetarian) instructions. Melt the butter in a sauce pan and add the flour.

To begin with this recipe, we have to prepare a few ingredients. You can have greek pastitsio from left over bolognese (vegetarian) using 14 ingredients and 5 steps. Here is how you can achieve it.

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The ingredients needed to make Greek Pastitsio from left over bolognese (vegetarian):
  1. Prepare For the sauce
  2. Make ready 450-500 g left over bolognese (I used vegan mincemeat)
  3. Take 1-2 teaspoon grounded cinnamon
  4. Take 5-6 clove buds
  5. Get 1 tsp sugar (small)
  6. Take 2-3 bay leaves
  7. Prepare Bechamel
  8. Get 50-60 g butter
  9. Take 50-60 g plain flour
  10. Prepare 350 ml warm milk
  11. Get Salt pepper nutmeg (to taste)
  12. Make ready Extra
  13. Make ready 250 g bucatini pasta (I only had macaroni at home so used that)
  14. Take 40-50 g grated cheese (or more or less depends on the taste)

Gradually add the milk, bit by bit. Fry them together until starts to smell like a toast. Heat olive oil and butter over medium heat in a large skillet. Add onions, eggplant, garlic and seasonings.

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Steps to make Greek Pastitsio from left over bolognese (vegetarian):
  1. Reheat the bolognese with the spices, sugar and let it simmer for about 10-15 min until is hot and the spices released the taste.
  2. Prepare the bechamel. Melt the butter in a sauce pan and add the flour. Fry them together until starts to smell like a toast. Gradually add the milk, bit by bit. This is a slow process. Use the whisk to make sure the sauce doesn’t become lumpy. When added all the milk add the salt, pepper and nutmeg. Cook it for 4-5 more minutes.
  3. Cook the pasta meanwhile. Drain it a couple minutes before it is properly cooked.
  4. Using a 25x 25 cm dish, start to layer your dish like a lasagne. Little bolognese sauce on the bottom, pasta, bolognese sauce, pasta bolognese sauce and on the top the bechamel and finish it with the grated cheese.
  5. Bake it in the oven in 180C fan until the top is golden brown. About 25min.

Heat olive oil and butter over medium heat in a large skillet. Add onions, eggplant, garlic and seasonings. Hello everybody, I hope you're having. Heat olive oil and butter over medium heat in a large skillet. Add onions, eggplant, garlic and seasonings.

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