Subj : BH&G 2792
To   : ALL
From : DAVE DRUM
Date : Sun May 23 2021 11:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Make-Ahead Pastitsio
 Categories: Pasta, Sauces, Beef, Cheese, Vegetables
      Yield: 8 Servings
 
      6 oz Dried cavatappi or penne
           - pasta
      2 c  Ground Beef Base
  1 1/2 c  Tomato Base
    1/2 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/4 ts Fennel seeds; crushed
  1 1/2 c  Shredded Kasseri or Parmesan
           - cheese
      1 lg Egg; lightly beaten
     15 oz Jar Alfredo pasta sauce
           - GROUND BEEF BASE
      4 lb Ground beef
  1 1/2 c  Chopped onions
      1 c  Chopped carrots
    1/2 c  Chopped celery
      4    Cloves garlic; minced
      1 ts Salt
    1/2 ts Ground black pepper

MMMMM------------------------TOMATO BASE-----------------------------
      2 tb Olive oil
      5 cl Garlic; minced
    1/4 ts Crushed red pepper
     56 oz (2 cans) diced tomatoes;
           - undrained
    1/2 c  Dry red wine
    1/3 c  Tomato paste
      2 ts Packed brown sugar
      1 ts Salt
 
  GROUND BEEF BASE: In a 5 to 6 quart Dutch oven cook ground
  beef, onions, carrots, celery, and garlic over medium heat
  until meat is browned, using a wooden spoon to break up
  meat as it cooks. Drain off fat. Stir in salt and pepper.
  
  TOMATO BASE: In a large saucepan heat oil over medium
  heat. Add garlic and crushed red pepper; cook and stir for
  3 to 4 minutes or until garlic is golden. Carefully add
  tomatoes, wine, tomato paste, brown sugar, and salt.
  
  BRING TO BOILING; reduce heat. Simmer, uncovered, for 30
  for 40 minutes or until slightly thickened and reduced by
  about one-third, stirring occasionally. (You should have
  about 5 1/2 cups.)
  
  PASTITSO: Cook pasta according to package directions;
  drain. Rinse with cold water until cool; drain again. In a
  large bowl combine cooked pasta, Ground Beef Base, Tomato
  Base, cinnamon, nutmeg, and fennel seeds. Stir in 1/2 cup
  of the cheese. Divide mixture among eight 8-ounce ramekins
  or individual casseroles, or spread in one 2-quart square
  baking dish.
  
  In a medium bowl combine egg, Alfredo sauce, and the
  remaining 1 cup cheese. Spread sauce mixture over pasta
  mixture. If using ramekins, place in a baking pan and
  freeze until firm. Cover casserole(s) with plastic wrap,
  then with foil. Place in a resealable freezer bag or a
  freezer container. Seal and freeze for up to 3 months.
  
  To serve, thaw in the refrigerator overnight (casserole[s]
  may still be a bit icy).
  
  Set oven @ 350ºF/175ºC.
  
  Remove foil and plastic wrap. If using ramekins, place on
  a baking sheet. Bake ramekins about 45 minutes, baking
  dish about 1 1/4 hours, or until heated through. Let stand
  for 10 to 15 minutes before serving.
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 15 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I invest in stocks, mostly beef; I'm wanting to be a bouillionaire.
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