Pasticcio Di Maccheroni
Ingredients
- 2 tablespoons butter ⓘ
- 1 medium onions chopped ⓘ
- 1 small scallions, spring or green onions minced ⓘ
- 1 each celery stalks chopped ⓘ
- 1 each carrots chopped ⓘ
- 2 teaspoons salt ⓘ
- 3 cups ground beef ⓘ
- 2 medium tomatoes chopped ⓘ
- 2 each egg whites ⓘ
- 2 tablespoons butter, unsalted ⓘ
- 2 cups cheese grated ⓘ
- 3 tablespoons butter ⓘ
Instructions
- Saute the onion, green onion, celery and carrot in the butter until tender.
- Add the salt, pepper, ground beef and a few spoons of water.
- Saute a few minutes and add the tomatoes.
- Leave the meat with the sauce to simmer for 1/2 an hour.
- Remove from the heat and add the lightly beaten egg whites.
- Boil 4 kilos water with a tablespoon salt.
- Put in the macaroni and leave it to boil for 10 minutes.
- Add one cup cold water and then drain the macaroni.
- While macaroni is cooking, prepare the Bechamel Sauce: Put the 3 tablespoons butter and the flour into a saucepan.
- Stir over slow fire until smooth.
- Add the milk, gradually, whisking with a wire whisk or electric mixer.
- Continue cooking until sauce thickens.
- Remove from the fire and add salt and pepper to taste (optionally, grated nutmeg is also good).
- Lightly beat the egg yolks, then add a few spoonfuls of the hot sauce to them, and mix well.
- Then add the egg yolks to the the rest of the Bechamel sauce, mixing them in well.
- Set aside.
- Put the unsalted butter into the macaroni and then put half the macaroni into a rectangular baking pan.
- Sprinkle with plenty of grated cheese and then cover with the meat.
- Put the remaining macaroni on top and cover with cheese.
- Pour the Bechamel Sauce over.
- Bake for about 40 minutes in a medium oven.
- Cut into squares when slighly cooled and serve.
Nutrition & Diet Analysis (per serving)
918
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).