This is one of our favorite dishes to prepare and eat. This recipe easily serves 4 and the leftovers are amazing out of the microwave or oven.

 

female chef

Pasticcio

Tossed Salad

Italian Bread

Red Wine – Chianti or Cabernet Sauvignon


 

Pasticcio

The Sauce

  • 2 tbsp. olive oil
  • 1 onion sliced thin
  • 1 red pepper cleaned and chopped
  • 2 garlic gloves chopped
  • 5 ½ cups ground chuck
  • 14 oz. can diced tomatoes
  • ½ cup dry white wine
  • 2 tbsp. fresh parsley chopped or 1 tbsp. dried
  • 2 tbsp. anchovy paste Reese is my preferred brand
  • Fresh ground pepper to taste

The Pasta

  • 2 cups dried fusilli
  • 1 tbsp. olive oil plus extra for brushing
  • ¼ cup heavy cream

The Topping

  • 2 ½ cups natural yogurt
  • 5 eggs
  • ¼ tsp. ground nutmeg
  • ¾ cup grated Parmesan cheese

Preheat oven to 375°F.

The Sauce

Heat the oil in a large frying pan. Sauté the red pepper and onion until soft, but do not let them brown. Stir in the garlic and cook for 45 seconds. Add the meat and cook, stirring often, until browned.

Mix in the tomatoes and wine. Bring to a boil, then simmer for 20 minutes or until thickened. Stir in the parsley, anchovy, and black pepper.

The sauce can be prepared early in the day, then held to the side until you’re ready to assemble the pasticcio. If the wait is longer than a few hours be sure to refrigerate the sauce to preserve it.

The Pasta

Bring a medium size saucepan to a hard boil. Add the pasta and cook for 10 minutes or until almost tender. Start timing when the water returns to a boil. Drain and transfer to a bowl. Stir in the cream.

The Topping

Use a wooden spoon to beat the yogurt, eggs, and nutmeg together in a medium size mixing bowl.

The Assembly

Brush an ovenproof dish with olive oil. Spoon in half the pasta and cover it with half the meat sauce. Repeat with remaining pasta and sauce.

Spread on the topping and sprinkle with cheese.

Bake for 25 minutes or until golden.

To serve: Cut the pasticcio into medium size portions, but only enough for the present meal. Use a spatula to lay the slice onto a dinner plate.

Tossed Salad

  • Lettuce from 2 different types torn into bite size pieces, green leaf and head are excellent
  • Tomatoes sliced
  • Cucumber peeled and sliced thick
  • Green Onions, sliced, be sure to include some of the green
  • Mushrooms sliced
  • Anything and everything else in the fridge that appeals to you.

Combine all the dry ingredients into a large bowl. Cover with a damp paper towel and store in the fridge until ready to serve.

Your favorite bottled dressing or oil and vinegar work great with this hearty meal. Pour on a small amount of dressing and toss. Or, set a variety of bottled dressings on the table for everyone to help themselves.

 

Sloane

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Award-winning author Sloane Taylor is a sensual woman who believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after. Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives. Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life. Feel free to email me at sloanetaylor@comcast.net or visit my blog http://sloanetaylor.blogspot.com/