pastitsio iii

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 egg, beaten
• 1/4 cup grated parmesan cheese
• 1 pound roma (plum) tomatoes
• 1 pound lean ground beef
• 1/4 cup chopped onions
• 1 clove garlic, minced
• 1 (8 ounce) can tomato sauce
• 1/4 cup chicken stock
• 1 tablespoon red vinegar
• 1 tablespoon chili powder
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cinnamon
• 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground black pepper
• 1 1/2 cups milk
• 1 egg, beaten
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain. combine pasta, 1 beaten egg, 1/4 cup parmesan and set aside.
• to make the meat sauce: drop the plum tomatoes in boiling water for about 45 seconds. peel the skin off then seed and chop. cook ground beef, onion and garlic together in a skillet until meat is brown and onion is tender. drain off fat. stir in fresh tomatoes, tomato sauce, chicken stock, vinegar, chili powder, allspice, cinnamon, and salt. bring to boil; reduce heat and simmer uncovered for 15 to 20 minutes until thick. you don't want the sauce to be watery.
• to make the white sauce: melt margarine in a saucepan and stir in flour and pepper. add the milk all at once. cook and stir until smooth, thick and bubbly. in a bowl, combine about half of the mixture with 1 beaten egg. return the egg mixture into the saucepan with the remaining white sauce. stir in 1/4 cup parmesan.
• in a square glass baking dish, add 1/2 the pasta mixture. next, add all of the meat sauce. then, the remainder of the pasta and top with all of the white sauce. sprinkle lightly with cinnamon, if desired.
• bake in preheated oven for 30 to 35 minutes. let stand about 5 minutes before serving. the white sauce will firm when cooked.