Greek Goodness

That would be pastitsio.

A hearty greek macaroni and beef casserole - think lasagna made with ziti and a bechamel sauce on top. Yummmmm.
This is not a picture of my pastitsio. Mine looks messier, but my topping is creamier and thicker - better, of course! :-)

Brown ground beef in frying pan - I use about a pound and a half. Mix in finely chopped onions, more or less depending on how much you like them. Drain off the fat, add a can of tomato paste and fill can with red wine ( don't forget a glass for the cook, too!) and add that. Then add salt, cinnamon (about a 1/2 tsp), and nutmeg (about a 1/8 tsp). I also like to add a little oregano and basil or greek seasoning (Cavender's is one brand).

Let it simmer for a while and add more wine if necessary or even another can of tomato sauce. Then taste and add more seasonings if you like.

Boil a box of ziti or rigatoni or penne. Drain and add a little of the ground beef mixture (about a half cup to a cup), then mix in a stick of butter or margarine, 1 or 2 beaten eggs and about a half cup or so of grated parmesan or romano cheese.

In a long pyrex casserole dish or a foil pan, layer a cup or so of the gr. beef, then the ziti mixture, then the rest of the gr. beef mixture.

Cover it with bechamel sauce.

Bechamel:

1. In a saucepan, melt 4 tablespoons butter, then mix in flour and 1/4 teaspoon salt.
2. Slowly stir in the 2 cups hot milk, stirring well after each addition so that no lumps form.
3. Cook and stir on medium high until cream sauce starts to thicken; stir for one minute more, then remove from heat. not too thick, it will thcken a bit when cooking, but not too thin, either
   
4. Beat egg (or two) in a small bowl (it;'s creamier if you seperate the eggs and whp the egg whites seperately before adding), then pour into cream sauce, stirring briskly.
5. Blend in the 1/3 to 1/2 cup Parmesan or romano cheese. add a little bit of nutmeg

This sauce should be nice and creamy and not taste flour-y. Pour over the casserole, sprinkle with a tiny bit of parmesan and paprika (for color) and then bake for 45 min to an hour at 350 degrees.

Let set for 10 minutes before serving. The measurements of these ingredients are very forgiving - it's my greek mother-in-law's recipe and she has changed it over the years - at one point there were like, 8 eggs in the recipe.

Enjoy!

Pictures of my shameful clutter and disaster coming later. I'm working up the courage.