Pastitsio

• 1 pound Greek long noodle pasta (Buitoni)
• 3 tablespoons butter
• 3/4 cup grated cheese (Kefalotyri, kasseri or parmesan)

Meat Sauce

• 2 lb ground meat (beef and pork)
• 1 medium-sized onion, pulverized
• 3 Tablespoons tomato paste
• 16oz tomato sauce or crushed tomatoes
• 1 teaspoon of nutmeg, cinnamon, allspice
• 3 Tablespoons fresh parsley
• Salt and pepper
• 1/4 cup bread crumbs
• 1 cup grated cheese
• 1 Egg

Béchamel/Cream Sauce

• 1-quart milk (4 cups)
• 1/2 cup salted butter
• 1/2 cup flour
• Salt and pepper to taste
• 3 eggs
• Pinch of nutmeg
• 1 cup grated cheese

Topping

• 1/2 cup bread crumbs
• Dash of nutmeg
• Dots of butter

• In a large pot, boil the pasta in lightly salted water until tender.
• Drain the noodles in a large bowl and toss with melted butter.
• When cool mix in 3/4 cup grated cheese. Set aside.
• In a large skillet, heat the olive oil and sauté the onion until it is transparent. Add the ground meat mixture, cooking until brown. Tilt the skillet and spoon off most of the fat.
• Stir in the tomato paste, the tomato sauce, nutmeg, cinnamon, allspice, parsley, salt and pepper.
• Bring to a simmer, cooking with a covered lid until all the juices are absorbed, about 4 minutes.
• Remove from the heat and let cool. Fold in one beaten egg, one cup of grated cheese and bread crumbs. Set aside.
• In a large, heavy sauce pan, melt 1/2 cup butter. Gradually stir in the flour and cook, stirring over medium heat until the roux mixture has lost its floury taste. Do not let it brown.
• Gradually pour in the warm milk, stirring constantly. Bring the sauce to a soft boil and simmer until the sauce thickens like heavy cream. Stir often to prevent scalding. Remove from heat.
• Add salt and pepper.
• In a small bowl, crack 3 eggs and whisk. Add 1/4 cup of sauce to the eggs and stir.
• Whisk mixture together, add a pinch of nutmeg and set aside. When the sauce is cooled, blend in the grated cheese.
• Generously grease a baking dish about 12x14inches, sprinkle the bottom with fine bread crumbs.
• Spread half of the macaroni pasta on the bottom.
• Cover with the meat filling.
• Pour half of the Bechamel cream sauce over the meat.
• Add the remaining macaroni pasta on top.
• Pour the last of the sauce over all and sprinkle the top with about 1/2 cup bread crumbs, a little nutmeg and dots of butter
• Bake in 350˚ F for 1 – 1 1/2 hour until the top is golden brown.
• Let stand for 15-30 minutes before cutting into square serving pieces.