Recipe Pastitsio IV (Pasta)

Required Ingredients:

• 1 (16 ounce) package elbow macaroni
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 1/2 large onion, diced
• 1 pound lean ground beef
• 1 (14.5 ounce) can peeled and diced tomatoes
• ground black pepper to taste
• 1 teaspoon dried oregano
• 6 ounces grated Parmesan cheese, divided
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup milk
• 1 egg yolk

Preparing/Cooking:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil.
• Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat.
• Add tomatoes, pepper and oregano.
• Stir and cook about 5 minutes.
• Sprinkle in 1/2 of the Parmesan cheese.
• Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it.
• Add the meat sauce and cover with the remaining pasta.
• Melt butter in a saucepan and blend in flour.
• Slowly add milk, stirring almost to boiling.
• In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
• Pour sauce over macaroni and bake for 30 minutes.
• Top should be golden and a little crispy.

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