Pastitsio

Pastitsio-adapted from Jeff Smith’s recipe.

Meat Mixture

2 tbsp olive oil
1 large Peeled and finely chopped onion
2 cloves garlic, chopped
2 pounds lean ground beef
2 large can peeled tomatoes, pulsed on processor (or used chopped tomatoes)
Salt and pepper to taste
1/2 tsp ground cinnamon
1/8 tsp cloves

Macaroni

4 quarts water
salt
1 lb ziti
2 eggs, lightly beaten
2 tbsp butter, melted
1/2 cup grated Parmesan cheese

Béchamel –white sauce

4 tbsp butter
4 tbsp flour

¼ tsp nutmeg
2 cups warm milk –pour it in a bowl and use the microwave for this.
2 eggs, beaten lightly
2 tbsp dry sherry (optional)
1/2 tsp freshly ground nutmeg
1/2 cup Parmesan cheese
Salt and pepper to taste

Instructions:

Meat Mixture

Heat olive oil in a LARGE SKILLET. Saute onion till golden. Add beef and cook till it just loses its red color, then add and garlic and brown it for a minute or two then add the remaining meat mixture ingredients and simmer, uncovered, for 30-45 MINUTES. It should be thick. Set aside.

Macaroni

Meanwhile, bring the water to a boil in a LARGE STOCKPOT. Add salt and ziti and cook, uncovered about 7-8 minutes. Drain and place in a large bowl. Add melted butter and beaten eggs and grated cheeses. Put half this mixture into the bottom of a greased 9x9x2 inch baking pan and top with about 2/3 of the meat mixture. (You’ll reserve the rest of the meat mixture, keeping it warm to serve atop the final dish). Cover the meat with the remaining half of the pasta.

Béchamel

Prepare the white sauce by melting butter in a large saucepan. Stir in flour and cook for a minute. Gradually add the heated milk and the nutmeg, stirring constantly, and cook till thickened and smooth. Beat the eggs in a separate bowl, then stir in 1/2 cup of the béchamel. Blend and stir the egg/sauce mixture back into the béchamel in the saucepan and CONTINUE to stir over low heat till thickened. Add remaining ingredients to the sauce.

Pour the sauce over the ziti and bake at 350 degrees Fahrenheit for 25-30 minutes, or until the top is delicately browned. Let sit for at least 10 minutes. Serve with a bit of sauce atop each serving.