Pastitsio

• Meat Sauce
• 1 medium onion, diced
• 2 cloves garlic, crushed
• 2 tbsp Butter for sauteeing
• 1 1/4 lb ground beef or lamb
• 1 16oz can diced tomatoes
• 1/2 cup Tomato sauce
• 2 tbsp butter for sauce
• salt and pepper
• cinnamon
• Noodles
• 1 lb of pastitsio noodles
• 3 eggs
• 1/2 cup grated Parmesan
• Bechamel
• 6 tbsp butter
• 6 tbsp flour
• 1 1/2 cups warm milk
• 3 eggs
• pinch of salt
• pinch of nutmeg

1. Meat Sauce
2. Sautee the onions and garlic until just starting to turn golden brown. Add the meat and brown. Add the tomatoes, additional butter, and spices and simmer for 15 minutes, allowing most of the liquid to reduce, leaving a hearty sauce.
3. Noodles
4. Cook the noodles for 5-7 minutes. Beat the eggs and cheese together, and toss the noodles in the mixture.
5. Bechamel
6. Melt the butter in a medium saucepan. When the bubbling stops, add the flour and stir together to make a roux. Add in the milk a little at a time and let the sauce come together. Temper the sauce into the egg then stir the egg in and add the salt and nutmeg.
7. Put it all together
8. Put half the noodles into the bottom of a 9x12 inch baking dish. If you are using real pastitsio noodles, lay them out parallel (think of it like a lasagna - the extra effort is worth it). Layer the meat sauce onto the noodles, then the rest of the noodles on top. Pour the bechamel over the whole thing. Bake at 350u0b0 for 15 minutes. When it comes out of the oven, give it 10-15 minutes to cool a bit and to let the bechamel set up. Slice and serve.

sauce, onion, garlic, butter, ground beef, tomatoes, tomato sauce, butter, salt, cinnamon, noodles, noodles, eggs, parmesan, bechamel, butter, flour, warm milk, eggs, salt, nutmeg

Taken from www.epicurious.com/recipes/member/views/pastitsio-50078772 (may not work)