Pasticcio

• SAUCE
• 2 tablespoons olive oil, plus extra for brushing
• 1 onion, thinly sliced
• 1 red pepper, deseeded & chopped
• 2 cloves garlic, chopped
• 1 lb lean ground beef
• 1 (14 ounce) can chopped tomatoes
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh parsley
• 1 (1 3/4 ounce) can anchovies, drained & chopped
• salt & pepper
• PASTA
• 8 ounces fusilli or 8 ounces other short pasta, shapes
• 4 tablespoons heavy cream
• TOPPING
• 1 1/4 cups plain yogurt
• 3 eggs
• 1 pinch nutmeg
• 1/2 cup freshly grated parmesan cheese

1. SAUCE: Heat oil in large skillet; cook onion& pepper for 3 minutes.
2. Add garlic, stir& cook for 1 more minute.
3. Add beef& cook, stirring frequently, until no longer pink- about 10 minutes.
4. Add tomatoes& wine; bring to a boil, lower heat& simmer, uncovered, for about 20 minutes or until sauce is fairly thick.
5. Stir in parsley& anchovies; season to taste.
6. PASTA: Cook in boiling salted water for 8- 10 minutes, or until tender.
7. Drain& transfer to a bowl.
8. Stir in the cream& set aside.
9. TOPPING: Beat yoghurt, eggs& nutmeg until well combined; season to taste.
10. ASSEMBLY: Brush a large, shallow ovenproof dish with oil (or spray with Pam).
11. Spoon in 1/2 the pasta mixture& cover with 1/2 the meat mixture.
12. Repeat these 2 layers.
13. Spread the topping over the final layer& sprinkle evenly with cheese.
14. COOKING: Bake in preheated 375F oven for 25 minutes or until the topping is golden brown& bubbling.

olive oil, onion, red pepper, garlic, lean ground beef, tomatoes, white wine, parsley, anchovies, salt, pasta, fusilli, heavy cream, topping, plain yogurt, eggs, nutmeg, freshly grated parmesan cheese

Taken from www.food.com/recipe/pasticcio-83414 (may not work)