Lamb Mince and Tomato Pasticcio
Pasticcio is a baked pasta dish found in both Greek and Italian cooking, typically layered with a seasoned meat sauce and a creamy topping. This version uses ground lamb and tomatoes spiced with aromatic herbs, giving the sauce a rich, savory depth. A 30-minute stovetop method keeps it weeknight-friendly without sacrificing flavor.
Equipment
- Large skillet
- Wooden spoon
- Cutting board
- Chefs Knife
- Measuring cups
- Oven-Proof Dish
Ingredients
- 1 tbsp olive oil extra virgin preferred
- 1 lb lamb mince fresh
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup ripe tomatoes diced
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 0.5 tsp ground cinnamon
- 0.5 cup grated parmesan
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and sauté until translucent. Mix in the minced garlic and cook for another minute until fragrant.
- Increase the heat slightly and add the lamb mince to the skillet. Cook until browned thoroughly, ensuring there are no pink bits visible.
- Stir in the diced tomatoes, tomato paste, oregano, and ground cinnamon. Allow the mixture to simmer until the tomatoes break down, approximately 10 minutes.
- Season with salt and pepper to taste. If desired, sprinkle grated parmesan over the top, stirring in to melt evenly.
- Transfer the prepared mixture to an oven-proof dish for a more authentic feel or serve directly from the skillet hot.
Notes
Lisa’s Tips:
- For a richer depth of flavor, consider deglazing the skillet with a splash of red wine before adding the tomatoes.
- If lamb is unavailable, beef or turkey mince can be a suitable alternative.
- Feel free to add a pinch of nutmeg for an aromatic touch.
Nutrition
Calories: 429kcalCarbohydrates: 7gProtein: 23gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 94mgSodium: 330mgPotassium: 457mgFiber: 1gSugar: 3gVitamin A: 489IUVitamin C: 9mgCalcium: 153mgIron: 2mg
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