One-pot HELIOS Orzo gratin with ground meat

Ingredients:

• 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

Preparation:

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.