Pastitsio (YiaYia's)

Ingredients

Noodle:

• 2 lbs. of Macaroni (Flora Rigatoni #24)
• 4 Eggs (Whites separated)

KIMA Meat Sauce (Make this first and set aside):

• 2 ½ to 3 Lbs. of Meat
• 1 medium onion chopped
• 1 stick of butter
• 1 can of crushed tomatoes (28oz)
• 2 Tbsp. tomato paste mixed with ¼ cup white or masala wine
• Salt and pepper, cinnamon and nutmeg

BECHAMEL SAUCE (White Sauce - Make this third and set aside):

• 4 cups of Whole Milk maybe a little more
• 4 Egg Yolks (From the eggs we made the macaroni with)
• 1 stick of butter
• 1 cup of flour
• 1 cup Parmesan grated cheese
• 1 tsp. salt
• ½ tsp. ground nutmeg
• ½ tsp. ground cinnamon

OPTIONAL

• Dried Bread Crumbs

Method

Step 1: Make the Meat Sauce

• Melt one stick of butter and sauté the onion and meat together till browned. Drain!!!
• Add 1 can of crushed tomatoes, tomato paste, white wine and seasoning.  Stir and simmer for 20 minutes or so.  (SET ASIDE)

Step 2: Boil the Macaroni

• Boil Macaroni, but do not overcook.  Rinse with cold water, drain and return to pan
• Melt ½ -1 stick butter and mix with drained pasta.  Take the Whites from the 4 eggs and beat vigorously then add to pasta with some Parmesan cheese.

Step 3: Bechamel Sauce

• Melt butter in a saucepan.
• Add the flour gradually, stirring constantly with a whisk beater until butter is absorbed.
• Add warm milk gradually and stir until it thickens and starts to boil.
• Take the 4 egg yolks left from macaroni and beat with some warm milk and add to pot.
• Add salt, nutmeg, cinnamon and continue stirring until becomes smooth and thick.
• Add the grated cheese and simmer for a few minutes.

Step 4: ASSEMBLE AND BAKE

• Spray PAM in 2 – Aluminum Half Pans – Spray with Pam
• Sprinkle Italian Bread Crumbs on Bottom
• Add ¼ of Pasta to bottom of pan
• Spread Half of the Kima Sauce
• Add ¼ of Pasta
• Cover with Half of the Béchamel Sauce
• Sprinkle Parmesan Cheese on top
• Optional:  Sprinkle dried breadcrumbs on top of cheese and some melted butter
• Bake in oven at 350 degrees for 40-45 minutes.
• For Greek Easter I usually make 4-5 pans.  So I would double this recipe and use 8 cups of milk to make the roux.