MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Make-Ahead Pastitsio
Categories: Pasta, Sauces, Beef, Cheese, Vegetables
Yield: 8 Servings

6 oz Dried cavatappi or penne
- pasta
2 c Ground Beef Base
1 1/2 c Tomato Base
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
1/4 ts Fennel seeds; crushed
1 1/2 c Shredded Kasseri or Parmesan
- cheese
1 lg Egg; lightly beaten
15 oz Jar Alfredo pasta sauce
- GROUND BEEF BASE
4 lb Ground beef
1 1/2 c Chopped onions
1 c Chopped carrots
1/2 c Chopped celery
4 Cloves garlic; minced
1 ts Salt
1/2 ts Ground black pepper

MMMMM------------------------TOMATO BASE-----------------------------
2 tb Olive oil
5 cl Garlic; minced
1/4 ts Crushed red pepper
56 oz (2 cans) diced tomatoes;
- undrained
1/2 c Dry red wine
1/3 c Tomato paste
2 ts Packed brown sugar
1 ts Salt

GROUND BEEF BASE: In a 5 to 6 quart Dutch oven cook ground
beef, onions, carrots, celery, and garlic over medium heat
until meat is browned, using a wooden spoon to break up
meat as it cooks. Drain off fat. Stir in salt and pepper.

TOMATO BASE: In a large saucepan heat oil over medium
heat. Add garlic and crushed red pepper; cook and stir for
3 to 4 minutes or until garlic is golden. Carefully add
tomatoes, wine, tomato paste, brown sugar, and salt.

BRING TO BOILING; reduce heat. Simmer, uncovered, for 30
for 40 minutes or until slightly thickened and reduced by
about one-third, stirring occasionally. (You should have
about 5 1/2 cups.)

PASTITSO: Cook pasta according to package directions;
drain. Rinse with cold water until cool; drain again. In a
large bowl combine cooked pasta, Ground Beef Base, Tomato
Base, cinnamon, nutmeg, and fennel seeds. Stir in 1/2 cup
of the cheese. Divide mixture among eight 8-ounce ramekins
or individual casseroles, or spread in one 2-quart square
baking dish.

In a medium bowl combine egg, Alfredo sauce, and the
remaining 1 cup cheese. Spread sauce mixture over pasta
mixture. If using ramekins, place in a baking pan and
freeze until firm. Cover casserole(s) with plastic wrap,
then with foil. Place in a resealable freezer bag or a
freezer container. Seal and freeze for up to 3 months.

To serve, thaw in the refrigerator overnight (casserole[s]
may still be a bit icy).

Set oven @ 350ºF/175ºC.

Remove foil and plastic wrap. If using ramekins, place on
a baking sheet. Bake ramekins about 45 minutes, baking
dish about 1 1/4 hours, or until heated through. Let stand
for 10 to 15 minutes before serving.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

MMMMM

... I invest in stocks, mostly beef; I'm wanting to be a bouillionaire.
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