Greek Pastitsio from left over bolognese (vegetarian)

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Greek Pastitsio from left over bolognese (vegetarian). One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Greek Pastitsio from left over bolognese (vegetarian) is one of the most popular of current trending foods on earth. It's easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Greek Pastitsio from left over bolognese (vegetarian) is something which I have loved my entire life. They are nice and they look wonderful.

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As for the number of servings that can be served to make Greek Pastitsio from left over bolognese (vegetarian) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can have Greek Pastitsio from left over bolognese (vegetarian) using 14 ingredients and 5 steps. Here is how you can achieve it.

I made a lot of bolognese sauce but didn’t want have spaghetti bolognese the next day.

Ingredients and spices that need to be Get to make Greek Pastitsio from left over bolognese (vegetarian):

1. For the sauce
2. 450-500 g left over bolognese (I used vegan mincemeat)
3. 1-2 teaspoon grounded cinnamon
4. 5-6 clove buds
5. 1 tsp sugar (small)
6. 2-3 bay leaves
7. Bechamel
8. 50-60 g butter
9. 50-60 g plain flour
10. 350 ml warm milk
11. Salt pepper nutmeg (to taste)
12. Extra
13. 250 g bucatini pasta (I only had macaroni at home so used that)
14. 40-50 g grated cheese (or more or less depends on the taste)

Steps to make to make Greek Pastitsio from left over bolognese (vegetarian)

1. Reheat the bolognese with the spices, sugar and let it simmer for about 10-15 min until is hot and the spices released the taste.
2. Prepare the bechamel. Melt the butter in a sauce pan and add the flour. Fry them together until starts to smell like a toast. Gradually add the milk, bit by bit. This is a slow process. Use the whisk to make sure the sauce doesn’t become lumpy. When added all the milk add the salt, pepper and nutmeg. Cook it for 4-5 more minutes.
3. Cook the pasta meanwhile. Drain it a couple minutes before it is properly cooked.
4. Using a 25x 25 cm dish, start to layer your dish like a lasagne. Little bolognese sauce on the bottom, pasta, bolognese sauce, pasta bolognese sauce and on the top the bechamel and finish it with the grated cheese.
5. Bake it in the oven in 180C fan until the top is golden brown. About 25min.

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