Recipe Pastitsio II (Pasta)

Required Ingredients:

• 1 pound dry ziti pasta
• 2 tablespoons olive oil
• 4 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 dash ground nutmeg
• salt and pepper to taste
• 3 eggs, lightly beaten
•  
• 2 tablespoons butter
• 1 large onion, chopped
• 1 clove garlic, crushed
• 1 1/2 pounds lean ground beef
• 1/4 cup tomato paste
• 1/2 cup dry red wine
• 1/2 cup vegetable broth
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste
•  
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1/4 teaspoon ground nutmeg
• 1 egg, lightly beaten
• salt and pepper to taste

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil.
• Add bucatini and cook for 8 to 10 minutes or until al dente; drain and return to pan.
• Melt butter until golden brown and pour over bucatini, add 1/4 cup of the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to cool.
• Add eggs and toss again; set aside.
• To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft.
• Increase heat and add ground beef; stir well.
• Cook until meat begins to brown.
• Add tomato paste, wine, broth, parsley, salt and pepper.
• Cover and simmer over low heat for 20 minutes.
• To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes.
• Pour in milk all at once and bring to a boil, stirring constantly.
• Boil gently for 1 minute.
• Add nutmeg, salt, pepper and cool slightly before stirring in beaten egg.
• Transfer 1/2 cup of this sauce to the meat sauce.
• To assemble pastitsio: Grease a 9x13 inch baking dish.
• Spoon half of the prepared bucatini evenly in the bottom and top with meat sauce.
• Top that with remaining bucatini.
• Pour on cream sauce and spread to completely cover bucatini.
• Sprinkle remaining cheese on top.
• Bake in a preheated oven for 50 minutes or until golden brown.
• Let stand 10 minutes before cutting into squares to serve.

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