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Lamb Mince and Tomato Pasticcio

Lamb Mince and Tomato Pasticcio

Eleanor Craig
A modern twist on the classic Mediterranean dish, Lamb Mince and Tomato Pasticcio is a hearty, comforting meal that melds the robust flavors of seasoned lamb with rich tomatoes and creamy béchamel. A perfect dinner option for a cozy evening, it brings the warmth and allure of Greek cuisine to your table.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 1065 kcal

Ingredients
 
 

  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil - Greek extra virgin recommended
  • Tasty minced meat isolated on white background1 pound ground lamb (minced lamb) - Organic preferred
  • Ripe yellow onion on a white background1 medium onion - finely chopped
  • garlic3 cloves garlic - minced
  •  
    2 cups tomato puree - Preferably homemade or San Marzano
  • Heap of ground cinnamon and cassia cinnamon sticks1 teaspoon cinnamon
  • Oregano dried in wooden bowl over white1 teaspoon dried oregano - Greek oregano recommended
  • Aromatic bay leaves1 piece bay leaf
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - to taste
  • Pile of flour isolated on white background3 tablespoons flour - all-purpose
  • decanter of milk2 cups milk - whole milk
  • parmesan cheese1 cup Parmesan cheese - grated
  •  
    1 pack short pasta - such as penne or rigatoni, about 300 grams

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add the lamb mince and sauté until browned, breaking it up with a wooden spoon for about 8 minutes.
  • Add the chopped onion and garlic, and cook until the onion becomes translucent, about 5 minutes.
  • Stir in the tomato puree, cinnamon, oregano, and bay leaf. Season with salt and pepper. Simmer over low heat until the sauce thickens, about 20 minutes. Remove the bay leaf once cooked.
  • While the sauce is simmering, prepare the béchamel. In a separate saucepan, melt the butter. Stir in the flour and cook for 1-2 minutes until golden.
  • Gradually add milk while whisking until smooth and thickened. Stir in half of the Parmesan cheese. Season with salt and pepper, then set aside.
  • Preheat your oven to 180°C (350°F).
  • Cook the pasta in a large pot of salted boiling water until al dente, following the package instructions. Drain and set aside.
  • Combine the cooked pasta with the lamb sauce and transfer to a baking dish. Pour the béchamel sauce over the top, spreading it evenly.
  • Sprinkle the remaining Parmesan cheese on top. Bake in the preheated oven for 25 minutes, or until the top is bubbly and golden brown.
  • Let it cool slightly before serving.

Notes

For an extra depth of flavor, try adding a pinch of nutmeg to the béchamel sauce. If you're not a fan of lamb, you can substitute with beef or turkey mince.

Nutrition

Calories: 1065kcalCarbohydrates: 113gProtein: 48gFat: 47gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 119mgSodium: 606mgPotassium: 1371mgFiber: 7gSugar: 16gVitamin A: 1094IUVitamin C: 17mgCalcium: 461mgIron: 6mg
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