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Drain and set aside. To assemble, combine the pasta with the meat and tomato sauce, stir in the eggs, and pour the mixture into an 11 × 15 × 2-inch baking dish. Spread the béchamel evenly over the pasta and sprinkle with the remaining ¾ cup of Parmesan cheese. Bake for 1 hour, until golden brown and bubbly.

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Cook macaroni in boiling water, strain and put back in pot to keep warm. Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both.

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Salt and freshly ground black pepper. How to make Ina Garten's Pastitsio. Meat Sauce: Step 1: Heat the olive oil in a large pot (preferably a Dutch Oven) on medium-high heat.

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1 Pastitsio. This one's more of a pasta dish, that resembles a pasta pie or lasagne. This pastitsio recipe is made with a layer of pasta cooked al dente, ground beef, and lamb, and two sauces - bechamel sauce and tomato sauce. The dish is then cooked in a baking dish for an hour until golden brown and bubbly.

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Katherine Gillen is PureWow's senior food editor. She's a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City. The Barefoot Contessa and pasta go hand in hand. They're both effortless, classic and always there for you. Here, 12 of the Ina Garten's best pasta recipes.

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Add the ground lamb and ground beef, then cook for about 10 minutes or until crumbly and brown. Remove any accumulated fat. Stir in the wine and scrape the bottom of the pot to get the browned bits.

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Preparation. When ready to bake, preheat oven to 350°F. In a large pot over medium-high heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Reduce heat to medium, add beef and lamb and cook until no longer pink. Drain any excess fat and add the wine, scraping up any bits stuck to pan.

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In a medium saucepan, melt the butter over medium heat. Add flour and cook for 2 minutes, whisking constantly. Pour in warmed milk and cream and continue whisking. Cook, stirring occasionally, until smooth and thick, about 5-7 minutes. Add nutmeg, 1 teaspoon salt, and 1 teaspoon of black pepper.

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Set aside. Step 4. Preheat the oven to 350ºF. Step 5. For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour.

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In a large pot, preferably a Dutch Oven, add the olive oil over medium high heat. Add the onion and saute for 5 minutes or until soft. Add the ground beef and lamb and continue to cook for 10 minutes, crumbling with a spoon, until no longer pink.

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Preheat the oven to 300 degrees F. Brush a large casserole dish generously with melted margarine. Add the cooked ziti, beaten egg, cheese and the meat mixture. Mix until well combined. Top with.

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Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside. Preheat the oven to 350 degrees F. For the bechamel, heat the milk and.

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Place a saucepan on the stove and turn the heat to medium. Add butter and allow it to melt. Add flour, then whisk and cook for a minute to remove the raw taste. Add milk, then whisk until well blended. Simmer for about 8 minutes or until the texture becomes thick. Add 1 tsp pepper, nutmeg, and 1 tsp salt.

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