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LOCATION: Recipes >> Greek >> Pastitsio 11

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1 kilo macaroni (in Greece we use long macaroni - spaghetti length)
1 kilo minced meat
2 large onions, finely chopped
2 cups mashed tomatoes
1/2 cup olive oil
1/2 cup butter (for the macaroni)
salt, pepper
10 cups milk
1 cup butter
1 cup flour
8 eggs
3 cups grated cheese

Put the mince and onion in a frying pan with a minimum amount of
water and cook until water is absorbed, stirring once or twice.
(Cinnamon may be added to the mince). Add salt and pepper. Put
in the tomatoes and allow the ingredients to boil on a low heat.

Boil water in a big saucepan, add salt and macaroni. When cooked,
drain and spread half of it in a baking dish. Sprinkle with grated
cheese and spread over it the mince mixture. Spread over the rest
of the macaroni, sprinkle with cheese and pour over half of the
cup of melted butter.

Prepare the bechamel sauce: Melt 1 cup of butter add the flour
and stir. Add the milk (warmed) stirring to avoid lumps. Add the
cheese (keeping aside 2 Tbsp) and a little salt. As soon as the
sauce thickens, beat the eggs well and then add slowly to the sauce.

Pour the sauce over the contents of the baking dish, spreading it
evenly and sprinkle with the remaining cheese. Bake in a moderate
oven for 30-40 minutes until it has browned.


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