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1 1-lb. pkg elbow macaroni
1 Tbs. olive oil

Meat Mixture:
2 Tbs. olive oil
1 c. finely chopped onion
2 lb. ground beef
2 c. tomato puree
1 Tbs. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. cinnamon
1/4 tsp. oregano
1/8 tsp. nutmeg

1/4 c. butter
1.4 c. flour
3 c. milk
1 c. heavy cream
3 egg yolks
1/2 tsp. salt
1 c. grated Parmesan cheese


Cook macaroni according to pkg. directions. Drain in colander. Toss with olive oil; set aside.
Preheat oven to 375 degrees. To prepare meat mixture, heat oil in a large skillet over medium heat. Saute onion about 8-10 minutes or until translucent. Drain off oil. Add meat. Cook over high heat, breaking up meat as it browns. Remove from heat. Drain off fat. Stir in tomato puree, parsley and seasonings. Set aside.
To prepare sauce, melt butter in a medium saucepan over low heat. Stir in flour until blended. Gradually stir in milk. Cook over medium heat, stirring constantly, about 10 minutes or until mixture is almost thickened. Remove from heat. Blend together cream, yolks and salt. Stir into mixture. Return to heat. Cook, stirring, 1-2 minutes until the mixture is thickened. remove sauce from heat.
Lightly oil an 11x9x2" baking dish. Place half of macaroni in the dish to cover the bottom. Top with half of the meat mixture. Repe4at layers.
Pour sauce on top. Sprinkle with cheese. Bake 45 minutes or until browned. Remove from oven. Let stand 10 minutes before cutting.

Makes 10 Servings

Added On: 2005-11-21
Submitted By: Anonymous
Filed under the following categories:
¬ Beef ¬ Pasta ¬ Dinner ¬ Greek

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