Pastitsio Recipe!
Because of This Post by telynor I wanted to post the Pastitsio recipe that was given to me by oneandonlymatt's mom. It is from the Greek community in Detroit and who knows how old it actually is. This version includes some modifications that Matt's mom made including some ways to simplify it.
This recipe is obviously written by someone who can make it without directions! However, as someone who can only cook with directions I have found them very easy to follow. telynor suggested making the Béchamel sauce separate - I agree. I usually make it after making everything else.
Also, as a note to telynor - the directions are written in lbs etc... I am not smart enough to convert for you. But I believe you are plenty smart! *Grin*
Pastitsio Recipe:
1 lb Macaroni (by this she means long hollow noodles, not elbows!)
2 lbs Ground Meat
2 Cups Grated Cheese (She mixed Parmesan and Romano)
3 small onions (optional - but use garlic if you don't use onions) (*wheezy's note - I do use Garlic instead of onion)
1/2 of a LARGE can Tomato Paste
3 eggs
1/2 lb melted butter (*wheezy's note - I used unsalted by accident the first time, it was so good that I didn't ever go back to salted! I recommend unsalted butter for this recipe. I am Wheezy and I approve this message)
1/2 cup Red Wine (only use what you would drink - no cheapo stuff. *wheezy's note: I like a dry wine like Chianti.)
2 tablespoons each Salt and Pepper
1 teaspoon freshly ground nutmeg
Boil Macaroni in salted water, drain and return to pan. Prepare meat sauce by frying chopping Onions (or Garlic) in a little butter, adding meat, tomato paste and small glass of wine and seasoning (i.e., salt, pepper and nutmeg). Cook until meat is done, adding a little water or wine if necessary to think out the mixture a little bit if needed. Pour half the melted butter over the macaroni; also the grated cheese (save some for topping!); add the three eggs, slightly beaten. Season and mix macaroni. In 9x13 baking pan, put a little more than half of macaroni. Cover with meat sauce. Spread rest of macaroni on top. Cover in Cream Sauce - recipe below:
Recipe for Cream Sauce:
1 quart of Milk
2 eggs beaten
5 table spoons wondra or wondra like flour (i.e. the extremely fine kind for gravy and such).
1/2 teaspoon of salt
1/2 of original butter
Place remaining melted butter in a saucepan and add the wondra, stirring to mix thoroughly. Add the milk, stirring all the while. Cook over low flame until thickened. Add salt, and remove from heat. When cooled slightly add the beaten eggs and mix well. Spread cream sauce over the macaroni and sprinkle with remaining grated cheese.
Bake in moderate over for 40 minutes. Cut in squares after cooling slightly.
(This recipe was signed: Love and One Million Kisses, Mama Ethel)
This recipe is obviously written by someone who can make it without directions! However, as someone who can only cook with directions I have found them very easy to follow. telynor suggested making the Béchamel sauce separate - I agree. I usually make it after making everything else.
Also, as a note to telynor - the directions are written in lbs etc... I am not smart enough to convert for you. But I believe you are plenty smart! *Grin*
Pastitsio Recipe:
1 lb Macaroni (by this she means long hollow noodles, not elbows!)
2 lbs Ground Meat
2 Cups Grated Cheese (She mixed Parmesan and Romano)
3 small onions (optional - but use garlic if you don't use onions) (*wheezy's note - I do use Garlic instead of onion)
1/2 of a LARGE can Tomato Paste
3 eggs
1/2 lb melted butter (*wheezy's note - I used unsalted by accident the first time, it was so good that I didn't ever go back to salted! I recommend unsalted butter for this recipe. I am Wheezy and I approve this message)
1/2 cup Red Wine (only use what you would drink - no cheapo stuff. *wheezy's note: I like a dry wine like Chianti.)
2 tablespoons each Salt and Pepper
1 teaspoon freshly ground nutmeg
Boil Macaroni in salted water, drain and return to pan. Prepare meat sauce by frying chopping Onions (or Garlic) in a little butter, adding meat, tomato paste and small glass of wine and seasoning (i.e., salt, pepper and nutmeg). Cook until meat is done, adding a little water or wine if necessary to think out the mixture a little bit if needed. Pour half the melted butter over the macaroni; also the grated cheese (save some for topping!); add the three eggs, slightly beaten. Season and mix macaroni. In 9x13 baking pan, put a little more than half of macaroni. Cover with meat sauce. Spread rest of macaroni on top. Cover in Cream Sauce - recipe below:
Recipe for Cream Sauce:
1 quart of Milk
2 eggs beaten
5 table spoons wondra or wondra like flour (i.e. the extremely fine kind for gravy and such).
1/2 teaspoon of salt
1/2 of original butter
Place remaining melted butter in a saucepan and add the wondra, stirring to mix thoroughly. Add the milk, stirring all the while. Cook over low flame until thickened. Add salt, and remove from heat. When cooled slightly add the beaten eggs and mix well. Spread cream sauce over the macaroni and sprinkle with remaining grated cheese.
Bake in moderate over for 40 minutes. Cut in squares after cooling slightly.
(This recipe was signed: Love and One Million Kisses, Mama Ethel)