Pasticcio (macaroni-beef bake)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Long macaroni(7oz) |
| 1 | Small onion,chopped | |
| ½ | cup | Dry white wine |
| ¼ | cup | Grated kefalotyri cheese |
| ¼ | cup | Grated Romano cheese |
| 1¼ | cup | Milk |
| 2 | Eggs,beaten | |
| ½ | cup | Grated Parmesan cheese |
| ¾ | pounds | Ground beef |
| ½ | can | Tomato sauce(8oz) |
| 1 | teaspoon | Salt |
| ¼ | cup | Grated Parmesan cheese |
| ⅛ | teaspoon | Ground nutmeg |
| 3 | tablespoons | Butter or margarine |
| ½ | cup | Grated kefalotyri cheese |
| ½ | cup | Grated Romano cheese |
Directions
Cook macaroni as directed on package; drain. While macaroni is cooking, cook and stir beef and onion in 10-inch skillet until beef is brown; drain off fat. Stir in tomato sauce, wine and salt. Heat to boiling; reduce heat. Simmer uncovered until liquid is almost absorbed, about 8 minutes. Heat oven to 350'. Spread half of the macaroni in greased baking dish, 8x8x2 inches; cover with beef mixture. Mix ¼ cup of either cheese and the nutmeg; sprinkle over beef mixture. Cover with remaining macaroni.
Cook and stir milk and butter in 2-quart saucepan until butter is melted. Remove from heat. Stir at least half of the milk mixture gradually into beaten eggs. Mix back into milk mixture in pan; spoon oven macaroni. Sprinkle with ½ cup of either cheese. Bake uncovered until bubbly, 30 to
35 minutes.