Pasticcio di Maccheroni with a Twist

Ingredients

• 500g (1.1 lb) maccheroni pasta 500g (1.1 lb) maccheroni pasta
• 400g (14 oz) ground beef 400g (14 oz) ground beef
• 400g (14 oz) ground pork 400g (14 oz) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 800g (28 oz) canned crushed tomatoes 800g (28 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• 50g (1/2 cup) all-purpose flour 50g (1/2 cup) all-purpose flour
• 500ml (2 cups) milk 500ml (2 cups) milk
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 200g (7 oz) grated Parmesan cheese 200g (7 oz) grated Parmesan cheese
• Fresh basil leaves for garnish Fresh basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the maccheroni pasta according to package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground beef and pork to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through.
5. 5.
   Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, dried thyme, salt, and pepper. Simmer for 15-20 minutes to allow the flavors to meld together.
6. 6.
   In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
7. 7.
   Gradually whisk in the milk, ensuring there are no lumps. Cook the béchamel sauce until thickened, stirring constantly.
8. 8.
   Remove the béchamel sauce from the heat and stir in the ground nutmeg and half of the grated Parmesan cheese.
9. 9.
   To assemble the pasticcio, spread a thin layer of the meat sauce on the bottom of a baking dish. Add a layer of maccheroni pasta on top, followed by a layer of meat sauce and a layer of béchamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce on top.
10. 10.
    Sprinkle the remaining grated Parmesan cheese over the top layer of béchamel sauce.
11. 11.
    Bake the pasticcio in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
12. 12.
    Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves.

Treat your ingredients with care...

• Ground beef and pork — Ensure that the meat is cooked thoroughly to avoid any risk of foodborne illness.
• Maccheroni pasta — Cook the pasta until al dente to ensure it retains its texture when baked in the dish.
• Béchamel sauce — Whisk the milk into the flour gradually to prevent lumps from forming in the sauce.
• Parmesan cheese — Use freshly grated Parmesan for the best flavor and texture.
• Fresh basil leaves — Tear the basil leaves just before garnishing to release their aromatic oils.

Tips & Tricks

• For a twist, add a layer of sautéed mushrooms or roasted vegetables between the meat and béchamel sauce layers.
• Experiment with different types of cheese, such as mozzarella or fontina, for added flavor.
• Allow the pasticcio to rest for a few minutes after baking to allow the layers to set and make it easier to slice.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Serve the pasticcio with a fresh green salad on the side to balance out the richness of the dish.

Serving advice

Serve the Pasticcio di Maccheroni hot, straight from the oven. Cut it into generous portions and plate it with a sprinkle of fresh basil leaves for a pop of color. Accompany it with a side salad and crusty bread to complete the meal.

Presentation advice

To present the Pasticcio di Maccheroni beautifully, use a rectangular or square baking dish that showcases the layers when sliced. Garnish each serving with a fresh basil leaf for an elegant touch. Serve it on a rustic wooden platter to enhance the Italian charm.