Venezuelan pastiche

For 6 people.

Ingredients:

● 1/2 kilo of sheets of pasta (from the flat ones) that go straight to the oven without having to boil them in water . I use Barilla Oven Ready.

● 1 tablespoon of corn oil

● 1 white onion, finely chopped

● 3 garlic cloves, crushed

●  Salt to taste, also salt of garlic

● 1  kilo of ground meat (black pulp) with little fat

● 4  strips of bacon, chopped into small pieces (gives flavor)

● 1  large can of tomatoes or 4 cups of ripe tomato, peeled, seeded and chopped

● 1 small can of tomato puree

● 1/2  teaspoon of basil, oregano and 1 bay leaf

● 1/2 *cup of red wine

● Bechamel (see recipe)

● 1/2  kilo of mozzarella cheese (sliced

or grated)

● 200 grams of Parmesan cheese

Preparation:

In a pan place the oil, over medium heat, lightly brown the onion and garlic.

Add the meat and brown until cooked. Drain the fat, according to your taste season with salt and pepper. Add tomatoes, tomato puree, herbs, wine and broth (if you do not use wine add 2 cups of broth), mix well and, over low heat, uncovered, cook occasionally stirring for about 1 and 1/2 hours. If the sauce thickens a lot, add hot water. Check the seasoning and remove the bay leaf.

Preheat the oven to 350ºF or 200ºC.

Bechamel (see preparation)

In a refractory container or mold, greased with butter and a little of the liquid of the sauce (this is so that the pastiche does not remain dry), it spreads a layer of pasta at the bottom, places the meat sauce on top; immediately put another layer of pasta, one of béchamel, one of mozzarella.

Repeat the procedure, it must be at least 3 layers, so calculate accordingly to reach you. You must finish with béchamel and parmesan cheese.

Cover it with aluminum foil and take it to the preheated oven for 30 minutes. Remove the foil and let it cook until bubbly and slightly browned on top. Once ready and out of the oven let it sit for 5 or 10 minutes before serving. Bon Appetite!

                                                             Pasticho

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