1 package long macaroni(7oz)
1 small onion,chopped
1/2 cup dry white wine
1/4 cup grated kefalotyri cheese
1/4 cup grated romano cheese
1 1/4 cup milk
2 eggs,beaten
1/2 cup grated parmesan cheese
3/4 lb ground beef
1/2 can tomato sauce(8oz)
1 tsp salt
1/4 cup grated parmesan cheese
1/8 tsp ground nutmeg
3 tbsp butter or margarine
1/2 cup grated kefalotyri cheese
1/2 cup grated romano cheese
A Recipe for
Pasticcio (Macaroni-Beef Bake)
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| Gracie Allen |
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| a nation taste-blind. M.F.K. Fisher |
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This Recipe for Pasticcio (Macaroni-Beef Bake) is one of thousands in the Recipes-to-go Meat Cookbook.
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| James Beard |
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This is a recipe for Pasticcio (Macaroni-Beef Bake) from the recipe cookbook of Recipes-to-go (Meat)
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Herb Tip |
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Cook macaroni as directed on package; drain.
While macaroni is cooking, cook and stir beef and onion in 10-inch
skillet until beef is brown; drain off fat. Stir in tomato sauce,
wine and salt. Heat to boiling; reduce heat. Simmer uncovered until
liquid is almost absorbed, about 8 minutes.
Heat oven to 350'. Spread half of the macaroni in greased baking dish,
8x8x2 inches; cover with beef mixture. Mix 1/4 cup of either cheese
and the nutmeg; sprinkle over beef mixture. Cover with remaining
macaroni.
Cook and stir milk and butter in 2-quart saucepan until butter is
melted. Remove from heat. Stir at least half of the milk mixture
gradually into beaten eggs. Mix back into milk mixture in pan; spoon
oven macaroni. Sprinkle with 1/2 cup of either cheese. Bake uncovered
until bubbly, 30 to
35 minutes.
Serves: 4
Pasticcio (Macaroni-Beef Bake) Recipe brought to you by Recipes To-Go