A Letter from Our Guest Editor, Ina Garten Bon Appétit
For the spice pouch: Place a 6-inch square of cheesecloth on a work surface. Add the allspice, cloves, nutmeg and cinnamon sticks to the center.
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In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.
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1 lb (s) lean ground lamb ½ cup dry red wine 1 Tbsp garlic, minced (3 large cloves) 1 Tbsp ground cinnamon 1 tsp dried oregano 1 tsp thyme leaves 1 pinch cayenne pepper 1 can (28 oz) crushed tomatoes in purée Kosher salt and freshly ground black pepper Bechamel Sauce
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I've started sticking Ina's name in front of any of her recipes I try. It lends a certain gravitas, like you know I'm not playing around when an Ina recipe shows up.
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1 onion, chopped 3/4 teaspoon ground cinnamon 2 tablespoons Worcestershire sauce 1/4 cup dry white wine 1 15 -ounce can tomato sauce Freshly ground pepper 1/4 cup chopped fresh parsley 2.
A Sunflower Life Pastitsio
Add the nutmeg, and salt and pepper to taste. Stir in ¾ cup of the mixed cheese, ½ cup of the tomato and meat sauce, and allow to cool for 10 minutes. Whisk together the eggs and yogurt. Stir that into the white sauce and set aside. Meanwhile, cook the pasta in a large pot of boiling water until al dente.
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Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add.
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Step 3. Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside. Step 4. Heat the oven to 350 degrees and bring a large pot of salted water to a boil.
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Preheat oven to 350 degrees F. Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 ½" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan.
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In a large saucepan over medium heat, add the olive oil, onion, garlic, black pepper, to taste, the bay leaves, cinnamon sticks, and cloves and saute for a few minutes.
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directions Heat 3 tablespoons of olive oil in a large pot over medium to medium-high heat. Add the onion and sauté for 5 minutes. Add the beef and lamb and sauté over medium heat for 8 to 10 minutes, crumbling it with a wooden spoon, until it's no longer pink. Add the wine and cook for 2 minutes.
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Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature.
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3 tablespoons olive oil; 1 large yellow onion, diced; 1 pound lean ground beef; 1 pound lean ground lamb (can substitute for pork) 1/2 cup dry red wine
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How to make Ina Garten's Pastitsio Meat Sauce: Step 1: Heat olive oil in a large pot (preferably a Dutch Oven) over medium-high heat. To the hot oil, add the onion and cook for about 5 minutes until tender. Then, add the ground beef and lamb.
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Pastitsio is a Greek pasta dish that features ground meat, tomato sauce, bechamel, and ziti that's baked together in a layered fashion… you can think of it as Greece's take on lasagna. It's comfort food at its finest and Ina (of course!) really does it justice.
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This Ina Garten Pastitsio is the easiest way to cook the traditional Greek Pastitsio with Ina's touch. In this recipe, Ina uses two types of sauces: a meaty red sauce made of ground beef, ground lamb, spices, and crushed tomatoes, and a Bechamel sauce, which is a white sauce made of whole milk, heavy cream, and flour.