As a Greek girl I thought I should honor my country by cooking one of the greatest meals that have ever been cooked in this country, (also another reason for doing it, is because this recipe is simply yummy!)
* This recipe takes a bit extra time ( it’s so worth it though) so better prepare the beef the night before . Let’s jump into the recipe. This one makes about six medium servings.
- half kilo beef meat
- 3 tomatoes
- 1 red onion
- 1/2 of a medium carrot
- 2 teaspoons oregano
- 1 teaspoon salt.
- 2 1/4 red wine
- 1 teaspoon cinnamon
- 1 package rigatoni pasta
- 5 tb spoons olive wine
- 200 gr parmigiano
- 1 can tomato juice
- 1 1/2 honey
For the BECHAMEL:
- 1/2 cup all purpose flour
- 2 1/4 cups low fat milk
- 2 cups greek yoghurt
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- In a large pot saute the onion with three tb spoons olive oil for about 2-3 m.
- Now add the beef and saute in a medium heat for about 8- 10 minutes. Once the beef has turned completely grey and almost 100% dry add the wine and let cook for 5 minutes.
- Add the tomato juice spices and carrot and give it a slow mix for 2-3 m. Now let cook in a medium heat for about 25 minutes.
- Meanwhile boil the pasta for about 2 minutes less than mentioned in the package ( don’t forget that we’re gonna put them in the oven.
- Once the pasta ready dry them out and put in a large tray. With a wooden spoon add the cooked beef on top of the past and place in the oven.
For the mechamel:
- Mix the milk with flour in a medium heat and keep slowly mixing for about 10 minutes until your bechamel gets sticky.
- One minute before you remove from the heat add the spices and then turn off the heat and add the cheese. Give it a mix and set aside to cool for about ten minutes.
- Then mix with the yoghurt and let rest for another 10- 15 minutes.
- At this point preheat the oven to 320c.
- Add on top of your pasta and beef using the wooden spoon to create a layer of bechamel.
- Bake for 30- 40 minutes max.
- Let it cool for about 15-30 minutes before you cut it!