Name: Pork and veal moussaka
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 1
Cuisine: greek
Ingredients: 18.20 gm olive oil; 1 large brown onion, chopped; 2 celery stalks, finely chopped; 2 garlic cloves, crushed; 1.5kg pork and veal mince; 127.50 gm chicken style liquid stock; 750ml Mutti Tomato Passata; 1 medium eggplant, thinly sliced, lengthways; olive oil cooking spray; 180g bocconcini, drained, sliced; 82.50 ml finely grated parmesan; fresh oregano leaves, to serve

Pork and veal moussaka

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Prep Time:
25 minutes

Cook Time:
95 minutes

Total Time:
120 minutes

Elevate family dinners with this timeless veal and pork moussaka.

Ingredients:

olive oil cooking spray
1 large brown onion, chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
1.5kg pork and veal mince
127.50 gm chicken style liquid stock
750ml Mutti Tomato Passata
1 medium eggplant, thinly sliced, lengthways
180g bocconcini, drained, sliced
82.50 ml finely grated parmesan
fresh oregano leaves, to serve

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a large 8-cup, 9cm-deep, 18cm round ovenproof dish.
In a large frying pan over medium-high heat, heat oil until shimmering. Add onion, celery, and garlic, and sauté for 3 minutes until the onion is softened. Add the mince and cook for 10 minutes, stirring occasionally, until browned. Remove pan from heat and carefully drain any excess liquid.
Pour in the stock and passata, allowing the mixture to come to a gentle boil. Lower the heat and let it simmer uncovered, stirring occasionally, until the sauce thickens, for about 15 minutes. Set aside 3 cups of the mince mixture for the Fetta and spinach mince tarts on page 46.
Heat a frying pan over medium-high heat. Coat eggplant slices with oil on both sides. Cook in batches for 3 to 4 minutes per side until golden brown. Transfer to a large plate.
Layer your dish with half of the delicious mince mixture, followed by half of the eggplant slices and bocconcini balls. Repeat the layers with the remaining mince, eggplant, and bocconcini. Finish off with a generous sprinkle of parmesan and cover with foil before baking.
Bake covered for 20 minutes, then uncover and bake for another 40 minutes until golden brown and fully heated. Serve hot.

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