- 500 GRAM MACARONI, cooked
- 500 GRAM MINCED BEEF
- 1 ONION, chopped
- 1 TSP OREGANO
- 5 TOMATOES, chopped
- 300 GRAM MILK
- 2 TBSP BUTTER
- 2 TBSP FLOUR
- 100 GRAM CHEESE, grated
- 100 GRAM MOZZARELLA OR HALOUMI, in slices
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- 500 GRAM SPAGHETTI
- 2 CANS SARDINES
- 1 CLOVE GARLIC, mashed
- 2 GREEN CHILLIES, chopped
- 2 TBSP CAPERS
- 4 TOMATOES, chopped
- BUNCH OF BASIL, chopped
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Fry the onion three minutes, add the
mince beef and fry five more minutes, stirring with a fork. Add the
tomatoes and the oregano, and fry again 5 minutes. Put half of the macaroni
in an oven dish, cover it by the mince meat tomato sauce, and spoon
the other half of the macaroni on top. Melt the butter, stir in the
flour and simmer for a few minutes. Add the milk, stir well and bring
to the boil, keep stirring. Dissolve the grated cheese in it. Pour the
sauce over the macaroni and arrange the mozzarella or haloumi on top.
Bake the pastitsio half an hour in the oven at 200 degrees
Celsius.
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Fry the garlic and the chilies 3 minutes in olive oil; add the tomatoes
and fry 2 minutes more. Add the capers and the sardines and heat well.
In the mean time, cook the spaghetti al dente. Put the pasta on plates,
spoon the sardine mixture on top and sprinkle with basil leaves.
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