Pasticcio (baked spaghetti)

Ingredients for Pasticcio (baked spaghetti)

Instructions for Pasticcio (baked spaghetti)

To prepare the Pasticcio (baked spaghetti) recipe, please follow these instructions:

Dough:
Bring flour, butter, sugar, egg yolk and half of the water into a food processor. Blend until it forms a ball, if necessary add the rest of the water. The dough was smoothed on a floured table. Packed in a film and put in a refrigerator.

Filling:
The oil is heated in a saucepan. Sweat onion and garlic soft and golden. Put the heat on and brown the beef. Add chicken liver, tomato, red wine, broth, oregano and muskat. Season with salt and pepper. The meat sauce is boiled for high heat, dampen the heat and simmer under the lid for approx. 40 min.
Cool and stir the parmesan in it.

Bechamel Sauce:
Butter melt for low heat and add flour. Boil agitated for 2 minutes or until golden. Stir the milk in a little while and bring to a boil until it cools, cook for another 1 min. Season with salt and pepper.

Bring the pasta into a pan of boiling water and cook it al dente. Dip and cool.

A deep pieform (23 cm.) Lubricates well and the oven is preheated to 160 degrees C.

Divide the dough into 2, roll one out to cover the bottom and sides of the greased shape. Let it hang beyond the sides of the form. Pour the meat sauce into the mold, then spaghetti. Peel the bechamelsauce over so it saves down and covers the pasta. Finally, the rest of the meat sauce. Roll the rest of the dough out on the lid.
Cut the edge and hug the edges together.

Bake for 50 to 55 minutes or until golden brown and crisp. Pull for 15 minutes before cutting.

Served with flutes or salad.