If you don’t know how to prepare ground beef for pasticho, don’t miss this easy recipe that we brings you this time. It is a pasticho of ground meat like those made in Venezuela that also has a sauce, sauce, béchamel, grated cheese and peas. Quite a delight!
Ingredients to make Ground Beef Pasticho:
- 1 to 2 boxes of oven-ready lasagna
- 1 liter of cooking cream
- 1 jar of béchamel cream
- 1 kg of ground beef
- 1 red bell pepper
- 1 large onion
- 500 ml fried tomato
- 1 clove garlic
- cheese to gratin
- 1 can of peas
- Salt to taste
- Bay leaf to taste
Pasticho willow:
- 500ml milk
- 1 envelope to prepare Roquefort sauce
- 2 tablespoons cornstarch
- 1 teaspoon salt
How to make Ground Beef Pasticho:
- First prepare the meat for pasticho easily by cooking it with a little salt and a little water and no oil. Sauté until cooked. In another separate pan, quickly sauté the chopped pepper, garlic and onion without burning them, and add to the meat. Stir for a few minutes and add the fried tomato (rinse the jar with a little water to avoid losing any tomato and add it to the meat as well). Also add the bay leaf and salt to taste.
- I use cooking cream to prepare the sauce for the Venezuelan ground beef pasticho. Mix the 500 cc of milk with the 2 tablespoons of cornstarch, the envelope to prepare Roquefort sauce and 1 teaspoon of salt. Stir with a whisk and cook in a saucepan until it boils. When it boils, I add the cooking cream and stir until it boils again and taste the salt.
- Now in a suitable container, first place the pasticho sauce, then the lasagna sheets, then the ground meat, then another layer of lasagna, then the béchamel sauce (purchased or homemade), then another layer of lasagna, more ground meat, and like this until finishing with a layer of béchamel, the grated cheese and the well-drained peas on top.
- Cook the ground meat and cheese pasticho in the oven for 45 minutes and then gratin it to your liking. I like it golden that way. Good appetite!
