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One-pot HELIOS Orzo gratin with ground meat


  • 500g HELIOS Medium Orzo
  • 2 tbsp olive oil
  • 2 onions, chopped
  • 500g beef ground meat
  • 300 ml tomato juice
  • 100 ml dry red wine
  • 2 garlic cloves, chopped
  • 1 tsp basil, dried
  • 500 ml cream milk
  • 300g kefalotyri cheese, grated
  • 4 eggs, beaten
  • salt
  • pepper


In a saucepan, sauté ground meat in olive oil. Add onions and garlic. Pour-in wine. Once evaporated, add tomato juice, salt, pepper and basil. Simmer for 45 minutes. Remove from heat. In a bowl, mix beaten eggs with cream milk and 200g kefalotyri cheese. Meanwhile, cook pasta in abundant salty water, 3 minutes less the packaging instructions. Drain and add ground meat. Toss quickly and transfer in a pan. Cover surface with cream milk and cheese mixture. Sprinkle with cheese. Preheat oven at 200 °C and cook until golden. Serve immediately.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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