Shelly's Recipe

GREEK PASTITSIO

Category: Casseroles - Beef

8 oz elbow macaroni, bucatini or ziti pasta
3 tbsp melted butter
1/3 cup grated parmesan cheese
1/3 cup milk
1 egg, beaten
1 lb ground beef
1/2 cup chopped onion
2 cloves garlic
1 (8 oz) can tomato sauce
1/2 cup dry red wine
1 tsp salt
1/2 tsp oregano
1/8 tsp ground nutmeg and ground cinnamon
1/8 tsp pepper
4 tbsp butter
4 tbsp flour
1/4 tsp salt
2 cups milk
1 egg, beaten
1/3 cup parmesan cheese

Cook macaroni; drain, and return to pan. Stir in the melted butter, 1/3 cup Parmesan cheese, 1/3 cup milk, and the egg; set aside.

In a a skillet or large saucepan, cook ground beef, onion and garlic until meat loses its pinkness and onion is soft; drain excess fat. Stir in tomato sauce, wine, the 1 tsp salt, cinnamon, nutmeg and pepper; set aside.

In a saucepan, melt 4 tbsp butter, and then mix in flour and 1/4 tsp salt. Slowly stir in the 2 cups milk, stirring well after each addition so that no lumps form. Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat.

Beat egg in a small bowl, then pour into cream sauce, stirring briskly. Blend in the 1/3 cup Parmesan cheese. Layer half the pasta mixture in a 11x7 inch (or 2 quart) baking dish. Spoon the meat mixture evenly on top, then the remaining pasta. Pour cream sauce over top, to cover completely. Bake, uncovered, at 350 for about 40 minutes, or until hot and lightly browned. Let stand for 10 minutes. Serves 6