The Base for making mousaka and pastichio.
Here’s the all Greek Mince Sauce Recipe for making Mousaka or Pastichio (Creamy oven baked pasta). It’s pretty simple to make. I use fresh and canned tomato in this recipe to boost both flavor and texture.
Devil’s in the details…
It also has quiet a few spices and herbs. I usually just drop them in the sauce and remove them later. If you are a normal person, unlike me you might wanna use a herb sachet for adding them in the sauce. As to save yourself from the fuss of removing them one by one later. A cheesecloth will do the trick.
The only thing you must pay some extra attention to, is the breaking of the mince. We don’t really want the mince to clump together especially in a mince sauce. So the first few minutes you add the mince in the pan keep breaking it apart with a square edged wooden spoon (preferably). Before adding any liquid to it.