Pasticho Venezolano

Recipe Pasticho is the Venezuelan version of lasagna. It is a popular dish in Venezuela, and each family has its own recipe that is often guarded jealously . Pasticho is made with layers of pasta, a tomato-based meat sauce, and a creamy béchamel sauce. Cheese and sometimes ham are also layered within the dish . Here is a recipe for Pasticho Venezolano:

Meat Sauce:

• Pasticho is the Venezuelan version of lasagna.
• It is a popular dish in Venezuela, and each family has its own recipe that is often guarded jealously.
• Pasticho is made with layers of pasta, a tomato-based meat sauce, and a creamy béchamel sauce.
• Cheese and sometimes ham are also layered within the dish.
• Here is a recipe for Pasticho Venezolano:

Bechamel Sauce:

• 2 tablespoons (30 milliliters) olive oil
• 1 medium onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 pound (450 grams) ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons (35 grams) tomato paste
• 1 tablespoon (15 milliliters) soy sauce
• 2 teaspoons Worcestershire sauce
• 1/2 cup (120 milliliters) red wine or beef stock
• 1 can (28 ounces, 794 grams) whole, peeled tomatoes
• 1 tablespoon dried oregano
• 1 tablespoon granulated sugar
• 1 bay leaf
• 1/4 cup (9 grams) fresh basil, finely chopped, plus more for garnish

Pasos:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant.
2. Add the ground beef to the skillet and cook until browned. Break up the meat with a spoon as it cooks.
3. Season the meat with salt and pepper, then add the tomato paste, soy sauce, Worcestershire sauce, and red wine or beef stock. Stir to combine.
4. Add the whole, peeled tomatoes to the skillet, breaking them up with a spoon. Stir in the dried oregano, granulated sugar, bay leaf, and chopped basil.
5. Simmer the meat sauce for about 30 minutes, or until thickened and flavorful. Remove the bay leaf before assembling the Pasticho.
6. In a separate saucepan, melt the butter for the béchamel sauce over medium heat. Whisk in the flour to form a roux.
7. Gradually whisk in the milk, making sure there are no lumps. Cook the sauce, stirring constantly, until thickened and smooth.
8. Stir in the ground nutmeg, and season with salt and pepper to taste.
9. Preheat the oven to 350°F (175°C).
10. To assemble the Pasticho, spread a thin layer of meat sauce on the bottom of a baking dish. Add a layer of cooked lasagna noodles on top.
11. Spread a layer of béchamel sauce over the noodles, followed by a layer of mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce and grated Parmesan cheese on top.
12. Bake the Pasticho in the preheated oven for about 30-40 minutes, or until the cheese is melted and bubbly.
13. Remove the Pasticho from the oven and let it cool for a few minutes before serving. Garnish with fresh basil, if desired.