Pastitsio is a popular dish, and a great meal to feed a large, hungry family.  This is not the traditional way of making pastitsio, but it is way my family likes it. You can, of course, prepare it by placing two layers of macaroni, with the meat sauce in between.  You can also use summer vegetables, spinach or mushrooms instead of minced meat for the sauce.

 PASTITSIO - BAKED MACARONI WITH MINCED MEAT

500 g (1 lb) thick macaroni

60 g (2 oz) grated kephalotyri, San Mihalis, Parmesan or a mixture

2 tbsp hot, melted butter

Minced meat sauce:

1 kg (2 lb) minced beef

2 tbsp olive oil

1 large onion, finely chopped

1 large carrot, finely grated

4 rashers of lean bacon, fat discarded, cubed

Salt and pepper to taste

80 ml (1/3 cup) brandy,

250 ml (1 cup) white wine

3 ripe tomatoes, halved, deseeded and grated, skins discarded

1 tsp sugar or more

1/8 tsp nutmeg

1/8 tsp Cayenne pepper, optional

Salt and pepper to taste

½ cup parsley chopped, optional

Bechamel Sauce

150 g (5 oz) butter

150 (1cup) cornflour

1 bay leaf

1¼ litre (5 cups)  hot milk or milk and chicken stock in equal amounts

Nutmeg

180 g (6 oz) soft yellow cheese + 
180 g (6 oz)  kefalotyri or Parmesan or pekorino

4 eggs separated, whites whipped into soft peaks

 1 tbsp butter, and dried breadcrumbs for the baking dish and

2 tbsp grated hard cheese for sprinkling over the top

          Sauté the onions, carrots and bacon in olive oil until the onions are transparent.  Add the ground beef and cook for 10-12 minutes, stirring until well browned.  Sprinkle with salt, pepper, nutmeg and Cayenne pepper (if using), add the brandy and stir well for a moment or two.  Pour in the wine and cook 5 minutes more until the alcohol evaporates.   Then add the grated tomatoes, sugar and enough hot water to barely cover.   Simmer until the meat is cooked and almost dry, about 30 minutes, Taste and add salt, pepper and sugar if necessary, sprinkle with parsley, if using, and put aside.

        Prepare the béchamel sauce.  Melt butter, add the bay leaf and cornflour and cook for 5 minutes stirring constantly.  Add the hot milk and stir for 10-12 minutes until the sauce boils and thickens.   Remove from the heat and discard the bay leaf.  Stir in the cheese and cool a little.  Then stir in the egg yolks and season to taste with salt, pepper and nutmeg.  Finally fold in the whipped egg whites.

          Boil the macaroni in boiling, salted water until “al dente”.  Drain and return to the saucepan, sprinkle with grated cheese, pour the hot butter over and swirl.   Add the ground meat and about 2-3 cups béchamel sauce and gently mix together.

          Butter a baking dish and sprinkle with dried bread crumbs.   Add the macaroni mixture and level the surface.   Cover with the remaining béchamel sauce, sprinkle with grated cheese and bake in an oven preheated to 190C (375 F) for about 50 minutes to 1 hour until golden brown.   Cool slightly, cut into squares and serve with a large green salad.

(Serves 12)