Greek Pastitsio

• 750 grams Pasta (Pastitsio Pasta Or Penne)
• 2 Tablespoons Butter
• 4 Tablespoons Grated Parmesan
• 3 Red Onions
• 1 clove Garlic
• Olive Oil
• 800 grams Lean Minced Beef
• Salt And Pepper
• 1- 1/2 teaspoon Nutmeg
• 1/2 sticks Cinnamon
• 3 Cloves
• 3 Tablespoons Tomato Paste
• 1 Chicken Bouillon Cube
• 4 Tablespoons Grated Parmesan
• 250 grams Butter
• 16 Tablespoons Flour
• 2 liters Milk
• 4 Eggs
• Salt And Pepper
• 1 teaspoon Nutmeg
• 1/2 sticks Cinnamon
• Additional Grated Parmesan And Nutmeg, For Topping

1. Cook pasta al dente and drain.
2. Place in an oven tray.
3. Melt butter in a saucepan and pour it over the pasta.
4. Mix together and create your first layer in your oven tray.
5. Sprinkle grated Parmesan and set aside.
6. Now for your meat sauce.
7. First of all blend the onion with the garlic until it becomes a paste.
8. In a saucepan, add oil olive and turn up the heat.
9. Olive oil must be smoking hot before adding the beef.
10. Our goal is to roast, not just saute.
11. When beef is roasted well enough, add onion paste, salt, pepper, nutmeg, cinnamon, cloves and tomato paste.
12. Saute everything for 10 minutes.
13. If needed, add olive oil.
14. Add enough boiling water to cover the beef.
15. Also add the bouillon cube (no need to dissolve it first).
16. Cook sauce until combined and saucy.
17. Season to taste.
18. Pour all of your meat sauce over the pasta and form the second layer.
19. Sprinkle with grated Parmesan.
20. Now for the bechamel.
21. Instructions must be followed exactly.
22. In a saucepan, add butter and let it melt.
23. Add flour and mix well.
24. It must look like crumbles.
25. At this point, over full heat,roast the flour.
26. So for about 35 minutes, continue sauteing and stirring.
27. Retrieve from heat and start adding milk in small portions, not all of it at once.
28. At first it will be very thick, but as you add the milk, it will become creamier.
29. When you have added al the milk, bechamel will be watery.
30. The key to this sauce is to continually stirring.
31. Thats the hard part.
32. We dont want our bechamel to have bits of flour.
33. At this point, add eggs, salt, pepper, nutmeg, cinnamon and stir to mix everything together.
34. Its time to place your saucepan back over heat.
35. Again, continually stir until = sauce is thick and creamy.
36. You will know when its ready because little bubbles will form on the surface.
37. Your third layer is ready.
38. Pour bechamel over your meat sauce spread it evenly and add plenty grated Parmesan and nutmeg.
39. Its time to place it in the oven.
40. Bake until a golden brown crust is formed.
41. Before serving, remove from the oven and let rest for 1 hour!
42. Enjoy!

pasta, butter, parmesan, red onions, clove garlic, olive oil, beef, salt, nutmeg, cinnamon, tomato paste, chicken, parmesan, butter, flour, liters milk, eggs, salt, nutmeg, cinnamon, nutmeg

Taken from tastykitchen.com/recipes/main-courses/greek-pastitsio/ (may not work)