Pastitsio
1 lb. elbow macaroni
2 T. olive oil
1 large onion, chopped
1 clove garlic, minced
1 lb. ground lamb
1/2 C. dry red wine
1 (14 1/2 oz.) can diced tomatoes, undrained
1/4 t. cinnamon
1 bay leaf
1 t. dried oregano
3 T. butter
3 T. flour
3 C. milk
1 t. salt
1/8 t. pepper
6 eggs, beaten
2 C. Parmesan, Romano or Kasseri cheese, grated
Preheat oven to 350�F. In a large pot, cook macaroni until just done. Drain,
rinse with cold water, drain again and set aside.
In a large skillet over medium-high heat, add the olive oil. Saute the onion,
garlic and lamb until onion is soft and lamb is browned. Add wine, tomatoes and
their juice, cinnamon, bay leaf and oregano. Simmer until sauce thickens, about
10 minutes. Remove bay leaf.
In a saucepan over medium heat, melt the butter. Whisk in flour and stir until
bubbly. Gradually add the milk. Cook, whisking constantly, until the sauce is
thickened and smooth, about 5 minutes. Add salt and pepper. Gradually add 1 to 2
cups of sauce to the eggs, beating vigorously with a whisk to keep eggs from
curdling. Pour the egg mixture back into the pot. Stir constantly until a
custard forms.
To assemble, butter a 9 x 13 or 9 x 15-inch baking pan. Evenly spread 1/3 of the
pasta in the pan, cover with 1/2 of the meat sauce and sprinkle with 1/3 of the
grated cheese. Cover with 1/3 of the pasta and the remaining meat sauce.
Sprinkle with 1/3 of the grated cheese. Add remaining pasta. Pour the white
sauce over pasta, poking the pasta with a fork to ensure that the sauce
penetrates to the bottom. Sprinkle with remaining cheese.
Bake 45 to 50 minutes. Let cool slightly. Cut into squares, serve.
