Meat and Macaroni Pie (Pastitsio)

INGREDIENTS

• 500 gr thick macaroni
• 1 kg minced meat
• 3 eggs
• 180 gr grated Kefalotiri or Parmesan cheese
• 100 gr oil
• 1 medium sized onion
• 500 gr ripe tomatoes
• 1 portion béchamel sauce
• salt
• pepper

Béchamel sauce
• 4 tablespoons butter
• 6 tablespoons flour
• 1 teaspoon salt
• ¼ teaspoon pepper
• dash of nutmeg
• 2 cups Milk (Optional)
• 2 egg yolks

Preparation (Béchamel sauce)
Melt butter over a low heat; add flour, salt, pepper and nutmeg; stir until well blended. Remove from heat. Gradually stir in milk and return to heat. Cook, stirring constantly, until thick and smooth. Makes 2 cups. With Eggs: When sauce is thick, remove from heat and gradually add 2 egg yolks, slightly beaten, stirring constantly.

METHOD

Partially cook the macaroni in salted water and drain well. Put in a baking dish and pour half of the butter over the macaroni. Beat the egg whites and mix in the macaroni. Keep the yolks.They will be used to make the bechamel sauce. Sprinkle with half of the cheese. With the remaining butter brown the minced meat and the onion. Add the strained tomatoes or the tomato paste, salt, pepper and simmer until liquid is absorbed. Remove from the heat and add the remaining grated cheese. Stir all well. Prepare the béchamel sauce. Butter a baking dish. Lay half of the macaroni in the pan. Spread evenly with the meat mixture. Lay the rest of the macaroni on top. Pour the bechamel sauce over them and sprinkle with grated cheese and some melted butter. Bake in a moderate oven (200 C) until bechamel gets brown (40 - 45 minutes).

Serves / Yields : 8 - 10 persons

Source: www.greek-recipe.com