Pastitsio

From Trish, at MS. DH thinks it’s like beefaroni for grownups; I guess that’s a good thing…

Pastitsio
1 pound ground beef
1/2 C chopped onion
2 cloves garlic, minced
1 8-ounce can tomato sauce
1/4 C dry red wine
2 T snipped parsley
1/2 t dried oregano, crushed
1/4 t salt
1/4 t ground cinnamon
4 eggs, beaten individually
3 T butter or margarine
3 T all-purpose flour
1/4 t pepper
1-3/4 milk
1/2 C grated Parmesan cheese
1 C elbow macaroni, cooked and drained

Oven 350F

In a large skillet cook meat, onion, and garlic till meat is brown and anoin is tender. Drain fat. Stir in tomato sauce, wine, parsley, 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 the milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gradually stir sauce into two of the beaten eggs. Stir in half of the Parmesan cheese. Toss macaroni with the remaining egg, milk and Parmesan cheese.

To assemble, in an 8x8x2 inch baking dish layer half of the macaroni mixture, all of the meat mixture, remaining macaroni mixture, and all of the sauce. Sprinkle with additional cinnamon, if desired. Bake in a 350F oven for 30 to 35 minutes or till set. Let stand 5 mintues. Serves 6.