Pastitsio (Beef, macaroni & Bechamel layers)

By chelyc13

Ingredients

• MEAT SAUCE:
• 5 tablespoons olive oil
• 2 large red onions, grated on the alrge holes of a grater
• 1 3/4 pound ground beef
• 7 ounces ground pork
• 2 garlic cloves, chopped
• 3 whole cloves
• 3 allspice berries
• 1 cup red wine
• 14oz can chopped tomatoes
• 1 tablespoon tomto paste
• 2 tablespoons chopped italian parsley
• Salt and freshly ground black pepper
• 14 ounces long thin macaroni
• 1 1/2 ounces shredded mizithra cheese or salted ricotta
• BECHAMEL SAUCE:
• 8 cups milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup sweet butter
• 1 2/3 cups all purpose flour
• 3 eggs
• 2 3/4 ounces mizithra cheese or hard salted ricotta, coarsely shredded

Details

Servings 9

Preparation

Step 1

1. For the meat sauce, heat the oil in a large nonstick skillet that has a lid. Add the onions, beef and pork and fry over high heat until all the mositure goes. Add the garlic, cloves and allspice and when that smells good, add the wine. Cook until most of it has evaporated, then add the tomatoes, tomato paste and parsley, and season well with salt and pepper. Stir in 2 cups of hot water. Put the lid on, lower the heat and simmer for about 45 minutes. You want a compact almost dry sauce, so take the lid off for the last 10 minutes if you need to reduce it. Taste for seasoning, put the lid back on and set aside.

2. Cook the macaroni in boiling salted water till just done. Drain well by shaking the colander and pressing on the pasta, and if necessary use paper towels to soak up any water that's left. Put into the bottom of a 10 1/2 inch by 13 1/2 inch baking dish that is at least 2 3/4 inches high. Add the shredded mizithra, mixing it through the macaroni. Press the pasta down firmly because it needs to be as compact as possible for slicing later.

3. Preheat the oven to 350. For the bechamel, heat the milk, cinnamon and cloves in a large saucepan. Melt the butter in a large wide pot. Add the flour and stir with a wooden spoon on low heat until smooth, then add warm milk bit by bit, stirring all the time. Now whisk, and when you have a lump free thick cream, remove from the heat. It's important that it be thick and gloopy on the surface. Break the eggs into a bowl and whisk well. Whisk a ladleful of bechamel into the eggs to acclimatize them, then whisk them into the sauce. Add the shredded cheese and taste for salt and pepper.

4. Scrape the meat sauce over the pasta in a good level layer and press it down firmly. Pour the bechamel over the top. Bake for 30 to 40 minutes or until the bechamel is firm and golden brown on top. Remove from the oven and allow to cool for about 45 minutes before serving, so that the layers become firm enough to slice. If you try to serve it earlier, it may not hold its shape and may ooze. This is great the next day also.