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Richard in Cincy

REC: Pastitsio

Veteran Member
5285 posts
Joined: Dec 12, 2005


Posted to Thread #15778 at 9:34 pm on Aug 6, 2009

1/2 lb. butter, divided
1 onion, chopped fine
6 cloves of garlic
3 lbs. ground beef
16 oz. tomato sauce
2 tsp cinnamon
1 tsp. allspice
salt and pepper to taste
1 1/2 lbs. macaroni
2 cups romano
8 eggs, lightly beaten with 1 cup milk

12 oz. butter
3/4 cup flour
6 cups milk
1 tsp. salt
6 eggs, beaten

Melt 8 oz. butter, add onion, garlic, meat, and simmer. Stir in tomato sauce and spices. Cook until meat and onions are lightly browned.

Boil macaroni in salted water until al dente, rinse well with cold water and drain. Melt remaining 8 oz. butter and cook to a golden nut brown. Add butter and cheese to the macaroni. Brush a 13X16X3 inch pan with olive oil, coat bottom and sides with cormeal.

Spread half of the macaroni in bottom of pan. Pour the meat sauce evenly over the macaroni, smooth, then top with remaining macaroni. Pour the beaten eggs over the pasta. Run a knife through a couple times to make slits through the layers for the mixture to run through.

Make crema: Melt butter over low heat. Sprinkle in flour and stir until lighly brown. Add milk slowly, stirring constantly. Salt to taste. Slowly addd beaten eggs over low heat, constantly whisking stirring so as not to scorch or burn, until thickened. Pour the crema over the prepared pan of macaroni, slightly tapping and shaking the pan to settle the sauce.

Bake at 350F for 1 hour or until golden brown. Cut into squares, makes 24-28 servings, depending on size.

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