Directions:
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- BAKE for 1 hour.
- ALLOW to set 20 minutes before slicing.
- SERVE and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 980.92 Kcal (4107 kJ) | ||
| Calories from fat | 590.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.64g | 101% | |
|---|---|---|---|
| Cholesterol | 147.34mg | 49% | |
| Sodium | 1765.54mg | 74% | |
| Potassium | 445.84mg | 9% | |
| Total Carbs | 26.44g | 9% | |
| Sugars | 11.01g | 44% | |
| Dietary Fiber | 6.36g | 25% | |
| Protein | 33.15g | 66% | |
| Vitamin C | 95.1mg | 158% | |
| Vitamin A | 21.8mg | 727% | |
| Iron | 10.7mg | 59% | |
| Calcium | 511.1mg | 51% | |
| Amount Per 100 g | |||
| Calories | 345.34 Kcal (1446 kJ) | ||
| Calories from fat | 207.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.11g | 101% | |
|---|---|---|---|
| Cholesterol | 51.87mg | 49% | |
| Sodium | 621.58mg | 74% | |
| Potassium | 156.96mg | 9% | |
| Total Carbs | 9.31g | 9% | |
| Sugars | 3.88g | 44% | |
| Dietary Fiber | 2.24g | 25% | |
| Protein | 11.67g | 66% | |
| Vitamin C | 33.5mg | 158% | |
| Vitamin A | 7.7mg | 727% | |
| Iron | 3.8mg | 59% | |
| Calcium | 179.9mg | 51% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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