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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. IN a large food processor, chop 1 large onion, 1 medium bell pepper, one handful pitted kalamata olives, 1 handful flat leaf parsley leaves, and 8-12 garlic cloves. | 2. HEAT 2 tablespoons extra virgin olive oil in a large saucepan over medium heat; ADD the above chopped vegetables, 1 1/2 lbs lean ground beef, 1 teaspoon fine sea salt and 1/2 teaspoon fresh ground black pepper; SAUTE until meat is browned and vegetables have softened. | 3. ADD 1 (14 ounce) can diced tomatoes, 3/4 cup dry Greek red wine, 1 (6 ounce) can tomato paste, 2 tablespoons red wine vinegar, 2 teaspoons Greek honey, 1 1/4 teaspoons crushed dried oregano, 1 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg, 1/2 tablespoon ouzo or 1/4 teaspoon pure anise extract, 1/4 teaspoon fresh grated lemon zest, 1/4 teaspoon crushed dried mint, 1/4 teaspoon fresh ground white pepper, 1 pinch crushed red pepper flakes, and 3 tablespoons grated parmesan cheese; STIR well; COVER; REDUCE heat; SIMMER for 45 minutes or longer (sauce will be thick); RE-SEASON sauce to taste with fine sea salt if needed (leave sauce just slightly under-salted since sauce will concentrate while baking). | 4. SEPARATE 4 large eggs and retain yolks in a medium to large mixing bowl (refrigerate egg whites sealed, for another use while fresh); WHISK in 4 cups whole milk until smooth; ADD 2 teaspoons extra virgin olive oil, 2 teaspoons fresh lemon juice, 1 level teaspoon fine sea salt, 1/2 teaspoon fresh ground white pepper, 1/4 teaspoon freshly grated nutmeg, 1/8 teaspoon garlic powder, and 1 pinch cayenne pepper; WHISK again until blended; SET aside. | 5. MELT 1/2 cup salted butter over low heat; ADD 1/2 cup all-purpose flour and cook for just one minute; POUR milk and egg mixture all at once into roux while whisking constantly; CONTINUE whisking often until sauce thickens up and begins to bubble; REMOVE from heat; WHISK in 3/4 cup powdered parmesan cheese until smooth and glossy; COVER loosely with plastic wrap; BLEND 1/2 cup of the BECHAMEL into the fully-simmered SAUCE. | 6. COOK the PASTA according to package directions for al dente (salt the boiling water and add olive oil to prevent boiling over); ALLOW to drain; MEANWHILE, into previous empty boiling pot add 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, 2 tablespoons grated parmesan cheese, 1 tablespoon minced flat leaf parsley, 1/8 teaspoon garlic powder and 1/8 teaspoon fresh ground white pepper; STIR; ADD drained pasta and toss; RE-MOISTEN pasta if needed with water. | 7. PREHEAT oven to 350 F; SPRAY a 2-3 quart casserole dish with non-stick cooking spray; SPREAD 1/2 (one half) of the PASTA in bottom of baking dish; POUR the entire SAUCE mixture then smooth; ADD the remaining pasta over the SAUCE; POUR all of the BECHAMEL sauce over the pasta; LEVEL and smooth bechamel sauce. NOTE: YOU CAN SPRINKLE THE TOP OF CASSEROLE NOW LIGHTLY WITH GRATED PARMESAN CHEESE (PLUS MINCED FRESH PARSLEY IF DESIRED) OR YOU CAN GARNISH WHILE STILL HOT, JUST AFTER BAKING. | 8. BAKE for 1 hour. | 9. ALLOW to set 20 minutes before slicing. | 10. SERVE and enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	2	tablespoons		403.4667	0.0	89.76	2.2667
beef	1 1/2	1/2	ground ground lean	795.6018	0.0	156.8764	18.292
onion	1		chopped	60.0	14.01	1.65	0.15
green bell pepper	1		chopped	-	-	-	-
kalamata olive	2	tablespoons	minced	403.4667	0.0	89.76	2.2667
flat leaf parsley	2	tablespoons	minced	403.4667	0.0	89.76	2.2667
garlic	2	tablespoons	chopped	25.33	5.6202	1.0812	0.085
fine sea salt	1	teaspoon		403.4667	0.0	89.76	2.2667
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
red wine	3/4	cup		-	-	-	-
tomato paste	1	can		139.4	32.147	7.343999999999999	0.799
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
greek honey	2	teaspoons		403.4667	0.0	89.76	2.2667
oregano	1 1/4	1/4	crushed dried	3.3125	0.8615	0.1125	0.0535
cinnamon	1	teaspoon	ground	-	-	-	-
allspice	1/4	teaspoon	ground	1.2492	0.3426	0.0289	0.0413
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
ouzo extract	1/2	tablespoon		403.4667	0.0	89.76	2.2667
lemon zest	1/4	teaspoon	grated	403.4667	0.0	89.76	2.2667
mint	1/4	teaspoon	crushed dried	-	-	-	-
white pepper	1/4	teaspoon	ground	1.776	0.4117	0.0624	0.0127
red pepper flake	1	pinch	crushed	403.4667	0.0	89.76	2.2667
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
bechamel sauce	1/2	cup		403.4667	0.0	89.76	2.2667
butter	1/2	cup	salted	684.0	31.428	21.372	57.6
purpose flour	1/2	cup		403.4667	0.0	89.76	2.2667
milk	4	cups		595.36	46.6528	30.744	31.9152
egg yolk	4			218.96	2.4412	10.7848	18.0472
extra virgin olive oil	2	teaspoons		403.4667	0.0	89.76	2.2667
lemon juice	2	teaspoons		3.355	1.0523	0.0534	0.0366
fine sea salt	1	teaspoon		403.4667	0.0	89.76	2.2667
white pepper	1/2	teaspoon	ground	1.776	0.4117	0.0624	0.0127
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
parmesan cheese	3/4	cup	grated	55.5	6.0	6.0	0.75
ziti pasta	16	ounces	cooked	403.4667	0.0	89.76	2.2667
extra virgin olive oil	1	tablespoon		403.4667	0.0	89.76	2.2667
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
flat leaf parsley	1	tablespoon	minced	403.4667	0.0	89.76	2.2667
parmesan cheese	2	tablespoons	grated	55.5	6.0	6.0	0.75
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
white pepper	1/8	teaspoon	ground	1.776	0.4117	0.0624	0.0127
parmesan cheese	1	tablespoon	grated	55.5	6.0	6.0	0.75

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.