The Happy Homemaker

This is a very delicious Greek recipe from Better Homes and Gardens New Cook Book.

Pastitsio

1 pound of ground beef (or pork or lamb)
1/2 cup chopped onion
2 cloves of garlic
1 8 ounce can of tomato sauce
1/4 cup of dry red wine (I used wine vinegar, I am sure beef broth works just as well)
2 tablespoons of parsley
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp cinnamon
4 eggs
3 tablespoons butter or margarine
3 tablespoons flour
1/4 tsp pepper
1 3/4 cups milk
1/2 cup Parmesan (grated) (I ran out so I used mozarella and it was still good)
1 cup of cooked elbow macaroni

In large skillet cook meat, onion, and garlic till meat is brown and onion in tender. Drain fat. Stir in tomato sauce, wine, parsle, oregano, salt, and cinnamon. Bring to boiling, reduce heat. Simmer for 10 minutes. Gradually stir meat mixture into one of the eggs set aside.

For sauce in a medium saucepan melt margarine. Stir in flour and pepper. Add 1 1/2 cups of milk. Cook and stir until thickened and bubbly. Cook and stir sauce into two of the beaten eggs. Stir in half of the parmesan cheese.

In another bowl, toss cooked macaroni with remaining egg. milk, and cheese.

To assemble, in n 8×8x2 inch pan layer half of the macaroni, all of the meat, then remaining macaroni mixture then pour the sauce on top. Sprinkle cinnamon on top. Bake 350 degrees for 30 to 35 minutes. Let stand for 5 minutes, serves 6.