Pisticcio recipe
information
745 Calories per portion
ingredients
225 g (8 oz) minced beef
50 g (2 oz) bacon, chopped
1 onion, chopped
1 carrot, chopped
1 stick celery, sliced
1 clove garlic, skinned and crushed
2 tablespoons tomato puree
225 ml (8 fl oz) stock
225 g (8 oz) macaroni, cooked
225 g (8 oz) frozen peas
50 g (2 oz) flour
50 g (2 oz) butter
568 ml (1 pint) fresh milk
50 g (2 oz) Double Gloucester cheese, grated
salt and freshly ground pepper
50 g (2 oz) bacon, chopped
1 onion, chopped
1 carrot, chopped
1 stick celery, sliced
1 clove garlic, skinned and crushed
2 tablespoons tomato puree
225 ml (8 fl oz) stock
225 g (8 oz) macaroni, cooked
225 g (8 oz) frozen peas
50 g (2 oz) flour
50 g (2 oz) butter
568 ml (1 pint) fresh milk
50 g (2 oz) Double Gloucester cheese, grated
salt and freshly ground pepper
method
1. Dry fry the beef in a non-stick pan, add bacon, onion, carrots, celery, garlic, tomato, puree and stock. Bring to boil, cover and simmer gently for 1 hour.
2. Mix the meat, macaroni and peas. Place in an ovenproof dish.
3. Place flour, butter and milk in a saucepan, heat stirring until sauce thickens, boils and
is smooth. Cook for a minute. Remove from heat, add half of cheese and stir until melted. Season.
4. Pour over the beef, sprinkle with remaining cheese and bake at 180°C (350°F) mark 4 for 30 minutes.
2. Mix the meat, macaroni and peas. Place in an ovenproof dish.
3. Place flour, butter and milk in a saucepan, heat stirring until sauce thickens, boils and
is smooth. Cook for a minute. Remove from heat, add half of cheese and stir until melted. Season.
4. Pour over the beef, sprinkle with remaining cheese and bake at 180°C (350°F) mark 4 for 30 minutes.
serving amount
serves 4
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more information
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