Pastichio

• The Meat Sauce
• 1 1/2 lbs. ground veal (or beef, though minced lamb can also be used)
• 1 large or 2 medium-sized yellow onion(s), finely diced
• 1/2 tsp. (5 ml.) dried rosemary
• 2 bay leaves
• 2 cloves of garlic, grated
• 1 1/2 cups (375 ml.) fresh strained tomato juice (or 1/4 cup tomato paste diluted in 11/2 cups of water.)
• 1/4 cup (60 ml.) white wine
• 1/2 tsp cinnamon
• Salt and pepper to taste
• The Pasta
• 1 lb. of Greek No.2 pasta (or Bucatini, or Ziti
• 2 tbsp. (30ml.) Greek extra virgin olive oil
• 3 egg whites, beaten (the yolks will be used in the bechamel sauce)
• 1/4 cup (60 ml.) grated Kefalotyri (or Parmesan)
• The Bechamel Sauce
• 4 cups (1 litre) of scalded milk
• 1 cup (250 ml.) all-purpose flour
• 3/4 cup (180 ml.) grated Kefalotyri (or Parmesan cheese if you really cannot find the Greek cheese)
• 1/2 cup (125 ml.) of salted butter
• 3 egg yolks, well beaten
• 1/2 - 1 teaspoon of ground nutmeg
• 1/2 teaspoon fresh ground black pepper

1. Heat olive oil and saute the diced onion. Add the ground veal to the pan and brown. Add the garlic, wine, fresh tomato juice (or tomato paste diluted in water)with cinnamon,salt, pepper and bay leaves, Reduce the heat and cover the pan. Simmer 30 minutes. Stir the sauce occasionally. When ready, the meat will have absorbed the liquid in the pan. Remove the bay leaves. Cook the pasta until soft but not fully cooked (about 3/4 of the suggested cooking time) Melt the butter in a deep saucepan. Slowly add the flour. Add the hot milk while continuing to constantly stir the butter and flour paste to ensure a smooth consistency. Remove the saucepan from the heat and add the grated cheese, nutmeg, pepper and egg yolks in that order while continuing to rapidly stir the mixture. Drain the water completely from the pasta pot and return pot with pasta to the heat, add the two tablespoons of olive oil to the pasta and mix well to ensure a thorough coating of oil. Remove the pot from the heat, let stand for a few minutes to cool and then add the egg whites along with the 1/4 cup of grated Kefalotyri cheese and mix well. Rub a little olive into the sides and bottom of your baking dish, and then add about two-thirds of the pasta to the dish. Spread the meat sauce overtop of the bottom pasta layer. Add the remaining pasta overtop of the meat layer. Pour the bechamel sauce. Place the casserole uncovered at 350u0b0F (180u0b0C) and bake for approximately 30 minutes, or until golden brown.
2. Remove casserole from oven and set aside to cool before serving. This dish is best served on the following day after its baking. However, if you must eat it on the same day, make sure it has a chance to cool for at least 30 minutes before cutting it into pieces. Do not make the mistake of cutting it before it has had a chance to cool. Cut it only when it has cooled, (ideally overnight in the refrigerator) and warm the pieces before serving.

ground veal, rosemary, bay leaves, garlic, fresh strained tomato juice, ubc, cinnamon, salt, pasta, pasta, egg whites, ubc, buechamel sauce, milk, flour, ube, butter, egg yolks, ground nutmeg, fresh ground black pepper

Taken from www.epicurious.com/recipes/member/views/pastichio-50065610 (may not work)