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Serving Suggestion

A great week day dish, or a casual dinner with friends, add a Greek Salad.

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Baked Macaroni and Mince

Macaron Reynado is a very popular dish, similar to the Greek Pastitsio but substituting the béchamel sauce for 8  eggs.

 

 

 

 

 

 

 

 

 

 

 

 

500 gr macaroni

4 tbsp oil

1 onion, finely chopped

4 cloves garlic, finely chopped

500 gr minced beef

200 ml red wine

400 gr can chopped tomatoes

2 tbsp tomato purée

2 tsp cinnamon powder

1/2 tsp ground cloves

1 Tbsp dried oregano

3 fresh bay leaves

Salt and crush black pepper

8 eggs well beaten

  • Preheat oven to 180 C - Spray an Pyrex or oven dish about 23cm x 33cm x 7cm with spray and cook.

  • For the meat sauce: heat the olive oil in a medium-sized pan.

  • Add the onion, garlic and celery and fry until just beginning to brown.

  • Add the minced beef and fry over a high heat for 3-4 minutes, breaking up any lumps with the wooden spoon. 

  • Add the red wine, tomatoes, tomato purée, cinnamon stick, ground cloves, dried and fresh oregano, bay leaves, 100ml water, 1½ teaspoons salt and some black pepper.

  • Simmer for 30-40 minutes, stirring now and then, until the sauce has thickened but is still nicely moist. Discard the bay leaves.

  • For the pasta: bring 4.5 litres water to the boil in a large saucepan with 2 Tbsp kosher salt and a drizzle of oil.

  • Add the pasta and cook until al dente, taking care not to overcook as the pasta will cook a little further in the oven. Drain well, and mix with the meat sauce.

  • Add the beaten eggs to the mixture   

  • Transfer to the Pyrex and if desired can sprinkle some shaved parmesan cheese on top. Bake for about 30 min till top look brown.

MACARON REYNADO