Pastitsio

Serves 12-15

Beef Sauce

• 2 T olive oil                                Pinch ground clove
• 2 lg onions chopped                 1 28 oz can crushed tomato
• 2 clove garlic minced                1/2 c dry red wine
• 2 1/2 lb lean ground beef          s&p to taste
• 1 T dried oregano                     1/2 c minced parsley   
• 1 T cinnamon

Pasta Layer

• 1 lg eggplant 1/2 inch dice        s&p to taste
• 2 clove garlic minced                1 lb small pasta
• 1/4 c olive oil                             2 c shredded Swiss cheese

Custard Layer

• 4 T butter                         1 1/2 c ricotta cheese
• 1/4 c flour                        2 lg eggs
• 2 1/4 c milk                       1 T lemon zest
• 1/2 t nutmeg                       1 1/2 c shredded Swiss cheese
• s&p to taste

Although the recipe loses its Greek authenticity, I usually substitute grated parmesan for Swiss. I sometimes use 2 T balsamic vinegar and water to make ½ c instead of red wine.

Prepare beef sauce: Saute onion and garlic in oil for 5 minutes. Add beef, crumbling with spoon. Cook until beef is done. Drain off excess oil. Add remaining ingredients and simmer 15 minutes.

Meanwhile Prepare Pasta Layer: Cook pasta in boiling water until al dente. Saute eggplant and garlic in oil 5 minutes. Toss with cooked pasta and swiss cheese. Add salt and pepper. Set aside.

Prepare custard: Melt butter in medium saucepan. Add flour. Whisk until smooth. Slowly add milk. Whisk till smooth and thick (5 min).  Whisk in 1 c cheese, nutmeg, salt and pepper. Remove from heat. In small bowl whisk together ricotta, eggs and lemon zest, then whisk this mixture into the hot custard.

Assembly

Cover bottom of 4 qt. casserole with beef sauce. Top with all pasta then remaining beef sauce. Spread with custard and top with remaining Swiss. Bake at 350 degrees for 35-45 minutes or until lightly browned and bubbly. Let cool 10 minutes before serving.