PASTITSIO WITH LAMB AND SAUSAGE
Provided by Rachael Ray : Food Network
Time 2h45m
Yield 6 servings
Number Of Ingredients 27
Steps:
- For the bechamel sauce: Melt the butter over medium-high heat in a saucepot, and then whisk in the flour 1 to 2 minutes. Whisk in the milk and season with some salt, pepper and a little nutmeg. Cook until the sauce thickens enough to coat a spoon and adjust the seasoning once more. Pour a ladleful of the sauce into a bowl with the yolks, whisking to temper the eggs before adding into the pot. Stir in the cheese and remove from the heat. For the spicy meat sauce: Heat 2 turns of the pan EVOO in a large Dutch oven over medium-high heat. Brown the lamb and sausage well, breaking up the meat as it cooks. Stir in the bay leaf, garlic, onions and peppers and sprinkle with the rosemary, some salt and pepper. Cook until the onions soften, 5 minutes. Stir in the tomato paste and cook until fragrant, then pour in the wine and reduce by half. Add the stock and tomatoes, breaking them up as they cook, and reduce the heat to a simmer. Throw in the citrus rind and cinnamon stick to mellow the sauce, and simmer until the tomatoes cook down, 30 minutes. Discard the rind, cinnamon stick and bay leaf. For the pasta: Bring a large pot of salted water to a boil and cook the pasta to al dente. Just before draining the pasta, add 1 cup of the starchy cooking liquid to your sauce. Beat the egg whites until frothy and combine with the cheese, and then toss with the pasta. For assembly: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with EVOO. Spoon in half of the pasta, then layer with all of the meat sauce followed by the remaining pasta. Pour all of the bechamel on top as the last layer. (Cool and store for a make-ahead meal, bringing to room temperature before baking and serving.) Set the pastitsio on a baking sheet to catch any drips and bake until deeply golden on top, 1 hour. Cool 15 to 20 minutes, then cut and serve.
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Adam Burandt
[email protected]This pastitsio is a great make-ahead meal.
Lxjamunrul
[email protected]I'm not a big fan of lamb, but I loved this pastitsio.
Samad Masood
[email protected]This pastitsio is a delicious and hearty dish.
Bonnie Bigler
[email protected]I would definitely make this pastitsio again.
Md Dinislam
[email protected]This recipe is a great way to use up leftover lamb and sausage.
maluleke kamogelo
[email protected]The pastitsio was good, but not great. The flavors were a bit bland and the béchamel sauce was a bit too thin.
Arslan Khattak
[email protected]This pastitsio was a bit too heavy for my taste. The béchamel sauce was a bit too thick and the lamb and sausage were a bit too greasy.
Ariel Rodriguez
[email protected]I wasn't sure how the lamb and sausage would taste together, but I was pleasantly surprised. The flavors complemented each other perfectly. The béchamel sauce was also very good.
Shukla Moulik
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pastitsio is incredibly flavorful and satisfying. I would definitely recommend it for a special occasion.
Ganga Tamang
[email protected]I've made this pastitsio recipe several times and it's always a hit. It's easy to make and the results are always impressive. The flavors of the lamb, sausage, and béchamel sauce are perfectly balanced.
Aakash Bomzen
[email protected]This pastitsio recipe is a winner! The combination of lamb and sausage gives it a rich and flavorful taste, and the béchamel sauce is creamy and delicious. I followed the recipe exactly and it turned out perfectly. My family loved it!