Greek: Pastitsio 08 by Recipe Cottage

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	Pastitsio 08

		Greek Pastitsio 1 1/2 pounds ground beef 1/4 teaspoon pepper 8 oz elbow macaroni 1/8 teaspoon cinnamon 3 tablespoon butter or margarine 1/8 teaspoon oregano 1/4 cup flour 10 3/4 oz. can tomato puree (or 2 small cans tomato puree) 3 cups milk 1 lg. onion, finely chopped 3 eggs 1 teaspoon salt 1/2 cup grated Parmesan cheese Prepare macaroni according to directions. Rinse with cold water; drain. Stir flour into melted butter in a heavy saucepan. Gradually stir in milk and cook until thickened, stirring occasionally. Cover & cool the white sauce. Brown the ground beef and onion in a large fry pan. Pour off drippings. Sprinkle salt, pepper, cinnamon, and oregano over beef. Stir in tomato puree and cook slowly for 10 minutes. Beat together egg, and 1/3 cup of Parmesan cheese. Gently stir in macaroni. Gradually stir in 2 cups of the white sauce into the macaroni mixture. Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2 inch baking dish. Spoon beef mixture in an even layer over macaroni. Place remaining macaroni mixture over the beef. Pour remaining white sauce over the top. Bake in moderate 375* degree oven for 20 minutes. Sprinkle with remaining Parmesan cheese, and continue baking 20-25 minutes, or until knife inserted in center comes out clean. Let stand 15 minutes before cutting into squares. Makes 6 servings.