Moussaka griega inspirada en carne a la boloñesa

Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to prepare a special dish, Moussaka griega inspirada en carne a la boloñesa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Moussaka griega inspirada en carne a la boloñesa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moussaka griega inspirada en carne a la boloñesa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Moussaka griega inspirada en carne a la boloñesa is 6 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Moussaka griega inspirada en carne a la boloñesa estimated approx 50 minutos.

To begin with this particular recipe, we must prepare a few components. You can cook Moussaka griega inspirada en carne a la boloñesa using 12 ingredients and 7 steps. Here is how you can achieve that.

#mamamemima yo elegí carne a la boloñesa y decidí transformarlo en esta especial moussaka griega

Ingredients and spices that need to be Get to make Moussaka griega inspirada en carne a la boloñesa:

1. 2 Berenjena
2. 400 g Carne picada
3. 1 Cebolla
4. 1 Zanahoria
5. 3 Tomate
6. 1/2 vaso Vino tinto
7. 1/2 vaso Caldo de carne
8. al gusto Tomillo seco
9. al gusto Sal y pimienta
10. Suficiente Queso Parmesano
11. Cantidad suficiente Salsa bechamel
12. Al gusto Patata Opcionalmente para la base

Steps to make to make Moussaka griega inspirada en carne a la boloñesa

1. Comenzamos cortando las berenjenas en láminas y las ponemos con un poco de sal sobre un papel absorbente para que recoja el agua que suelten y así las berenjenas no tendrán ningún regusto amargo. Después las freímos ligeramente y las reservamos.
2. Picamos la cebolla y la zanahoria en brunoise y las pochamos en una sartén. Cuando estén blanditas, añadimos los tomates muy picados y dejamos que se cocinen en la sartén hasta tener un buen sofrito o salsa para la carne.
3. Freímos ligeramente la carne picada en una sartén, la añadimos a la salsa de tomate y hortalizas y agregamos el tomillo, el vino y el caldo, dejando que cueza durante unos diez minutos hasta que no quede rastro de líquido.
4. Finalmente, hacemos una salsa bechamel para poder montar todas las partes.
5. Colocamos una primera capa de patatas cortadas en rodajas y fritas ligeramente. Esta capa hace de base para la moussaka. Sobre las patatas se pone una primera capa de berenjenas que después se cubren con una capa de carne.
6. Sobre la capa de carne ponemos otra capa de láminas de berenjena y volvemos a cubrir con la carne de cordero con la salsa, aplastando un poco con el dorso de la cuchara para que quede bien compacta. Finalmente cubrimos con bechamel, espolvoreamos con queso rallado y metemos la fuente en el horno donde horneamos durante 20 minutos a 160º y gratinamos 3 minutos a 220º.
7. Dejamos enfriar un poco y servimos.

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