Pastitsio (Greek Macaroni Casserole)

Ingredients

Sauce:

1 ½ sticks butter

¾ cup all-purpose flour

6 cups hot milk

6 large eggs

½ tsp nutmeg

Filling:

¼ cup extra virgin olive oil

2 yellow onions, peeled and minced

1 garlic clove, peeled and minced

1 cup fresh chopped parsley

1 tsp ground cinnamon

½ tsp grated nutmeg

2 cups chopped peeled plum tomatoes

½ cup dry red wine

1 ½ – 2 lbs. lean ground beef

2 tbsp Papa Steve Greek Seasoning

Pasta:

1 ½ lbs thick tube spaghetti or ziti

1 cup grated parmesan

4-6 tbsp butter, melted

Directions

1. Sauce: In a large saucepan, melt the butter.  When it begins to bubble, add the flour and stir vigorously for 5 minutes over medium heat, until flour turns golden.  Gradually add hot milk, stirring until smooth.  Beat the eggs separately until frothy.  Slowly add 2 ladlefuls of the sauce to the eggs while beating, then return contents of the bowl back to the saucepan.  Stir sauce over low heat until thick.  Cover and set aside.
2. Filling: Heat the olive oil and saute the onion and garlic until lightly browned.  Add the meat and brown.  Spoon off any fat and discard.  Add herbs, tomatoes, and wine, and let the sauce simmer uncovered for 20 minutes.  Season with Papa Steve Greek Seasoning and nutmeg.
3. Boil the pasta until al dente. Drain and rinse under cold water.  In a large bowl, combine the pasta with ½ cup grated cheese, melted butter, 2 cups of the sauce, and the meat filling.  Toss well.
4. Preheat oven to 350 degrees.
   1. Lightly oil a 10” x 15” x 3” baking pan.
   2. Spread the pasta evenly in the pan.
   3. Pour the sauce evenly over the pasta and sprinkle with grated cheese.
   4. Bake for at least 1 hour or until the top is golden and puffed.

Cool for 20 minutes before serving.

Serves 8-10