To begin I will indicate the ingredients that are needed
BEEF SAUCE
- 1 kg of ground beef
- 2 medium onions
- 7 tomatoes
- 8 Red sweet peppers can also be green.
- 3 carrots
- Salt
- Oregano
- Curry
- Cumin
- Vegetable oil
- 4 heads of garlic
BECHAMEL SAUCE
- 1 liter of milk
- Cornstarch
- Butter
- 1 small onion
- Salt
- Pepper
PASTA
- 500 grams of all-purpose wheat flour
- 2 eggs
- 3 tablespoons olive oil
- 1 teaspoon of salt
- 250 ml of warm water.
PREPARATION OF THE BEEF SAUCE
- First of all, the red sweet peppers, onions, tomatoes are minced, the carrot is scratched and they are reserved.
- Later the garlic is cleaned and stepped on.
- In a large pot, add two or three tablespoons of oil and pour the ground meat for cooking. After 15 to 20 minutes the meat should already be cooked and dry.
Then in the pot, add the onion, sweet peppers and tomatoes, incorporating them into the meat one by one, once they are all incorporated into the meat, let them cook for about 20 minutes.
After that time add the garlic and finally the grated carrot, and let it cook for another 15 minutes.
- Add the seasonings salt, oregano, curry and cumin, cook for about 10 more minutes.
BECHAMEL SAUCE
In a pot, heat the butter and fry the chopped onion, with the help of the mill add pepper
Once the mixture is sautéed, gradually add the cornstarch and stir.
When they are all integrated, pour the liquid milk and stir to make sure that the ingredients come together without forming lumps, finally add the teaspoon of salt.
Correct the salt if necessary and reserve the meat sauce.
PASTICHO PASTA
- The flour is passed through a sieve on the work table, with the flour a volcano is formed, in the center pour the two eggs, the salt and the olive oil.
- Proceed to incorporate the ingredients and add the water and continue kneading until a homogeneous dough is obtained, wrap in plastic wrap type plastic wrap, let it rest for at least 30 minutes.
PREPARATION OF THE PASTICHO
As we have seen, we already have everything we need to assemble our pasticho, for this we will use a refractory tray.
- With the dough we proceed to spread a thin layer approximately the size of the refractory.
- First we add a layer of our bechamel to the bottom of the refractory and proceed to spread the dough of the approximate size of the mold and is place it on top of the bechamel.
The next layer will be meat sauce and we begin to alternate béchamel, meat and pasta, until we reach approximately 75-80% of the height of the refractory or mold.
We must make sure that the last layer corresponds to bechamel and / or meat sauces.
(To simulate my long-awaited Parmesan cheese, I used some grated white cheese to close the pasticho.)
Already assembled in pasticho on the tray, with the previously preheated oven it is taken for its final cooking for a period of 45 minutes at a temperature of about 350 F.
During the baking process from time to time I check to ensure that there are no unforeseen events such as spillage due to the boiling of the liquid ingredients, that it does not dry out earlier than expected and much less that it burns.
All photos were taken with my Samsung A10 phone