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Pastitsio

Meat sauce4 tablespoons butter2 medium onions, chopped2 cloves garlic, chopped2 pounds ground beef1 tablespoon cinnamonSalt and pepper to taste2 cans (15 ounces each) tomato sauce1-2 cups water Pasta1 pound ziti or mostaccioli#189; cup butter1 cup Romano cheese, grated4 eggs, lightly beatenCream sauce1#189; cups butter1#189; cups flour6 cups hot milk#190; cup Romano cheeseDash white pepper8 eggs, beaten wellFor meat sauce: In a large pot melt butter and cook onions and garlic until tender. Add ground beef and brown. Add cinnamon, salt and pepper, tomato sauce and water. Simmer, uncovered, 1 to 2 hours, the longer the better. Meat sauce should be thick. For pasta: Cook pasta until tender and drain. Add butter, Romano and eggs, toss well.For cream sauce: Melt butter in large pot; stir in flour with wooden spoon until soft paste forms. Add milk gradually, whisking constantly. Cook on low to medium heat until sauce thickens. Remove from heat and stir in cheese and pepper. Let cool a little; gradually stir in eggs until well combined.To assemble: Heat oven to 350 degrees.Spoon pasta mixture into 10-by-15-inch pan. Ladle meat sauce over pasta, then cream sauce on top. Poke a knife into the dish in several places so some of the cream sauce seeps to the bottom. Cover with foil, bake 1 hour; uncover and bake 15-30 minutes, or until browned.Serves 10 to 12.