redsoxdw_
Active member
I have been trying to get the flavor of the filling for pastitsio correct. Both the filling and the flavors are off. Each time I cook it, there's a new issue. One time, I overcooked the pasta. The other, I wasn't happy with the quality of the meat. One time, I dumped far too much cinnamon in.
Roughly, this is the list of ingredients I use. What do you guys think? For you, what makes for the perfect pastitsio filling?
18 ounces pasta (I use penne)
1 pound of ground beef (90/10 mixture)
1 medium onion (diced)
3 cloves garlic (minced)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. dried oregano
1 can crushed tomatoes (medium can)
This is just for the filling, not the "krema" that goes on top.
Roughly, this is the list of ingredients I use. What do you guys think? For you, what makes for the perfect pastitsio filling?
18 ounces pasta (I use penne)
1 pound of ground beef (90/10 mixture)
1 medium onion (diced)
3 cloves garlic (minced)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tbsp. dried oregano
1 can crushed tomatoes (medium can)
This is just for the filling, not the "krema" that goes on top.