Pasticcio

Preparation Time25 minutes
Cooking Time 1hr 15+
Source Simple Mediterranean

Apparently Pasticcio means "mess" in Italian so it's not surprising that there are many many different versions of Pasticcio about. I use this recipe as inspiration to make my own Katarina's Pasticcio which usually involves short pasta, a bolognase type sauce mixed with pureed grill veg layered on top and then covered in cheese sauce.

225 Gram short pasta
1 Tablespoon olive oil
4 Tablespoon cream
salt
sauce:
2 Tablespoon olive oil
1 onion (thinly sliced)
1 red pepper (deseeded & chopped)
2 garlic clove (chopped)
625 Gram lean minced beef
400 Gram canned tomatoes (chopped)
125 Mililitre dry white wine
2 Tablespoon fresh parsely
50 Gram anchovies (drained & chopped)
salt
pepper
topping:
300 Mililitre natural yoghurt
3 egg
Pinch fresh nutmeg (grated)
40 Gram parmesan cheese (grated)

Sauce: heat oil in large frying pan and fry onion and red pepper for 3 minutes. Stir in the garlic and cook for 1 min more. Stir in the beef and cook, stirring frequently, until it is no longer pink.
Add the tomatoes and wine, stir well and bring to the boil. Simmer, uncovered, for 20 mins, or until the sauce is fairly thick. Stir in the parsley and anchovies and season to taste.
Cook the pasta in a large pan of boiling salted water, adding the oil for 8-10 mins, or until tender. Drain the pasta in a colander, then transfer to a bowl. Stir in the cream, and set aside.
Preheat oven to 190 degrees celsius.
To make the topping: beat together the yoghurt, eggs and nutmeg until well combined and season with salt and pepper.
Brush a large, shallow ovenproof dish with oil. Spoon in half of the pasta mixture and cover with half of the meat sauce. Repeat these layers, then pour the topping evenly over the final layer. Sprinkle the parmesan evenly on top.
Bake in oven for 25 mins or until the topping is golden brown and bubbling. Garnish with sprigs of fresh rosemary and serve immediately.