Greek: Pastitsio 09 by Recipe Cottage

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	Pastitsio 09

		Pastitsio 4 Tablespoons butter 2 cups hot milk 1/3 cup flour 2 egg yolks 4 cups milk 1/2 cup flour 4 eggs 1 1/2 cups chopped onions 2 pounds ground beef 4 tablespoons butter 2 cups Italian plum tomatoes, chopped 1 cup tomato sauce 1 Teaspoon dried or 1 tablespoon fresh chopped oregano dash of ground cinnamon salt and pepper to taste 1 tablespoon minced garlic 1 1/4 pounds tubular pasta such as ziti 1/2 Cup bread crumbs 1 cup fresh grated kefalatiri Parmesan cheese Melt butter in saucepan. Stir in flour and cook until mixture turns golden. Gradually stir in hot milk and cook, stirring until sauce is smooth and hot. In a small bowl, beat egg yolks, then briskly stir 1 cup of hot milk mixture. Pour egg milk mixture into remaining sauce. Stir and remove from heat without cooking the eggs. Heat milk to a simmer, and set aside. In a bowl, beat eggs with flour. Gradually stir hot milk into the egg mixture. Return to saucepan and cook, stirring constantly, until mixture is quite thick. Do not boil after the eggs have been added. Brown chopped onions and meat in butter. Add tomatoes, tomato sauce, spices and seasonings. Cover and simmer for 30 minutes, or until liquid has been absorbed. Preheat Oven to 350F. Cook pasta according to package directions, and drain. Sprinkle bread crumbs into a buttered 11x14x2 inch baking pan. Place a layer of pasta in the baking pan; then add half the thin cream sauce. Add meat. Sprinkle with 1/4 cup grated cheese. Cover with remaining thin cream sauce. Spread thick cream sauce over the top and sprinke it with remaining 1/2 cup cheese. Bake for 1 hour, or until golden. Let stand for 15 minutes to cool, and cut into squares (Note that you cannot cut the Pastitsio easily unless you cool it for 15 minutes.) When ready to server, reheat in hot oven Note: This dish can be prepared a day in advance, adding the thick cream sauce just before baking the dish.