Pastisio (Greek Makaronigratin)

Ingredients for Pastisio (Greek Makaronigratin)

Instructions for Pastisio (Greek Makaronigratin)

To prepare the Pastisio (Greek Makaronigratin) recipe, please follow these instructions:

Macaroni is boiled for 15 minutes in spoon-boiling and salted water and dripping off. Onions are peeled and chopped.

2 tablespoons. Butter is melted on a forehead and the loaf is switched transparently. The meat is added and stirred with stirring until it becomes gray.

The tomatoes are rinsed, scratched, placed in boiling water for a moment and flared. The green stalk cutouts and tomatoes are cut in both and pressed through a sieve.

The tomato mash is stirred in the meat. Add the parsley and season with salt, pepper and cinnamon. The wine is poured and the meat sauce is boiled softly and without lid for 15 minutes with frequent stirring.

Meanwhile the milk is heated without boiling. The rest of the butter is melted in a pan, the flour is sifted in and allowed to take a little color while stirring. The milk is slowly added and stirred. The sauce is seasoned with salt, pepper and muskat and then boil softly for 5-10 minutes. By doing so, it loses its meltered taste and becomes thicker.

The sauce is taken off the flare. 2 eggs are whipped together and turned into the sauce.

The oven is preheated to 200 degrees C.

Half of macaroni pour into a greased ovenproof dish and sprinkle with half of the cheese. The last egg is whipped together and stirred in the meat sauce poured over the macaroni in the dish. The rest of Macaroni is spread over. The rest of the cheese is stirred in the milk sauce poured over the gratin.

The gratin is baked golden for 35-45 minutes on the next oven rib.

The gratin is served hot with a salad for.