Pasticho
Serves 1
Directions
- 1Heat a pot, add olive oil, ground meat, and sauté to move and crumbling patiently. Add salt when the meat is mostly toasted.
- 2Heat a pot, add olive oil, ground meat, and sauté to move and crumbling patiently. Add salt when the meat is mostly toasted.
- 3Heat a pot, add olive oil, ground meat, and sauté to move and crumbling patiently. Add salt when the meat is mostly toasted.
- 4Add toasted onion, sofried grated carrot with garlic, tomato passata and red wine and cook until getting a thicker texture and the wine evaporates.
- 5Add toasted onion, sofried grated carrot with garlic, tomato passata and red wine and cook until getting a thicker texture and the wine evaporates.
- 6Add toasted onion, sofried grated carrot with garlic, tomato passata and red wine and cook until getting a thicker texture and the wine evaporates.
- 7Add pepper and cut basil.
- 8Add pepper and cut basil.
- 9Add pepper and cut basil.
- 10Add bechamel to the recipient.
- 11Add bechamel to the recipient.
- 12Add bechamel to the recipient.
- 13Add a pasticho sheet.
- 14Add a pasticho sheet.
- 15Add a pasticho sheet.
- 16Add the meat, bechamel and the cheese mix to every layer until the top. Add some water in the bottom of the oven to provide humidity.
- 17Add the meat, bechamel and the cheese mix to every layer until the top. Add some water in the bottom of the oven to provide humidity.
- 18Add the meat, bechamel and the cheese mix to every layer until the top. Add some water in the bottom of the oven to provide humidity.
- 19Put to the oven to 180 - 200 Celsius until it is toasted.
- 20Put to the oven to 180 - 200 Celsius until it is toasted.
- 21Put to the oven to 180 - 200 Celsius until it is toasted.
Ingredients
- 0.5 taza olive oil
- 0.5 taza olive oil
- 0.5 taza olive oil
- 1 kilo ground meat
- 1 kilo ground meat
- 1 kilo ground meat
- 150 gramos golden onion
- 150 gramos golden onion
- 150 gramos golden onion
- 1 shredded small carrot
- 1 shredded small carrot
- 1 shredded small carrot
- 3 finely chopped garlic cloves
- 3 finely chopped garlic cloves
- 3 finely chopped garlic cloves
- 1 taza tomato passata
- 1 taza tomato passata
- 1 taza tomato passata
- 1 taza red wine
- 1 taza red wine
- 1 taza red wine
- a gusto salt
- a gusto salt
- a gusto salt
- a gusto pepper
- a gusto pepper
- a gusto pepper
- a gusto basil
- a gusto basil
- a gusto basil
- bechamel sauce
- bechamel sauce
- bechamel sauce
- l mminas pasticho sheets
- l mminas pasticho sheets
- l mminas pasticho sheets
- a gusto parmesan cheese
- a gusto parmesan cheese
- a gusto parmesan cheese
- a gusto llanero cheese
- a gusto llanero cheese
- a gusto llanero cheese
Tips
- Sautee ground meat on olive oil and stir patiently until turning it into small crumbles and browning it
- Sautee the onion until golden and then put the meat
- Don't put salt at the beginning
- The pepper loses aroma on long cookings so better put it at the end