This meal is what they name a Greek Lasagne, you often use lamb mince, but as i couldn’t find any extra lean lamb mince i used additional slim beef mince, it was just as tasty. I enjoy the warmth you have from the nutmeg and cinnamon.
The dish that is whole syn free on added easy.
These ingredients make enough ragu for A pastitsio that is large and remaining ragu which you can use for a topping for the baked spud, or just mix it into pasta with a few rocket leaves, you could even make A sloppy Joe sub out of it!
Preheat oven 200c, 400f, gas mark 5
1 kg extra lean mutton or beef mince
1 onion chopped
1 garlic clove finely chopped
500g mushrooms chopped
1 tbsp dried mint
1 tbsp dried out oregano
½ tsp chilli flakes
1 tbsp ground cinnamon
½ tsp all spice
1 tbsp tomato puree
2 tins tomatoes
1 litre mutton stock
500g macaroni cooked as per package instructions, and cooled
1 500ml tube fat complimentary yogurt
1 250ml tube quark
2 eggs outdone
½ tsp nutmeg
In a large pot brown the lamb or beef mince then remove.
Fry the onion until soft then add the mushrooms, fry until golden, blend within the garlic and all the herbs and spices cook for 1 moment, come back the mince, stir from inside the tomato puree and tinned tomatoes, then add the stock, bring to a boil, then simmer on a heat that is low at least couple of hours, stirring periodically.
Mix together the yogurt, quark, eggs and nutmeg, and season.
Mix a number of large spoonfuls of the quark mixture with the pasta.
In a large baking dish, layer the meat on the bottom, top with the pasta, then pour within the sauce that is white. Bake in the oven for 30/35 moments.