Pastitsio


 
 
2 large onions, chopped 
4 tablespoons butter 
2 1/4 lbs. ground beef 
1/4 cup water 
1/4 cup chopped fresh parsley 
1 small can tomato sauce (8 oz.) 
1/2 cup water 
salt & pepper to taste 
1/2 tsp. ground cinnamon 
1 lb. elbow macaroni 
4 tablespoons melted butter 
1/2 cup bread crumbs 
2 1/2 cups grated Romano cheese 
 		 Cream Sauce: 

2 sticks butter (1/2 lb.) 
3/4 cup flour 
6 cups warm milk 
dash of nutmeg 
6 eggs 
1/2 cup grated Romano cheese
Prepare meat mixture:
In a large skillet, saute onions in butter until soft.  Add ground beef and 1/4 cup water and brown well,  Drain off fat.  Return to skillet, add salt, pepper, parsley, tomato sauce, 1/2 cup water and cinnamon.  Simmer for 15 minutes.  Remove from heat and cool.  When cooled, add 1/4 cup bread crumbs and
1 1/4 cups grated cheese and mix well.

Prepare Cream Sauce:
Melt butter in a large saucepan.  With a wire wisk, stir in flour and cook for 1 minute.  Gradually add warm milk stirring constantly until sauce thickens.  Remove from heat, add nutmeg and cool.  Beat eggs.  Add 1/2 cup cooled sauce to eggs and mix.  Add another 1/2 cup sauce to eggs and mix.  Pour egg mixture into cream sauce and mix well.  Stir in 1/2 cup grated cheese.

Cook macaroni in boiling salted water until almost done.  Drain and rinse with cold water.  Place drained macaroni into pot again and mix with 4 tablespoons melted butter.  Add pepper to taste.

Grease an 11" x 17" pan.  Sprinkle with 1/4 cup bread crumbs.  Spread half of the macaroni on bottom. Sprinkle 1/2 cup grated cheese over the macaroni.  Spoon all of the meat mixture over the pasta.  Pour half the cream sauce (about 4 cups) over the meat. Spread the remaining pasta over this.  Sprinkle with 1/2 cup grated cheese.  Pour remaining sauce over the top.  Sprinkle with 1/4 cup bread crumbs and 1/4 cup grated cheese.

Bake uncovered at 350 degrees for 40 to 45 minutes or until top is golden brown.  Let cool for 15 to
20 minutes before cutting.


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