Ingredients: |
Ingredients: The Filling:
1 heaped tbsp. butter
2 lb. ground beef
1 small onion, finely chopped
1 clove garlic
1 tsp. salt
1/2 tsp. pepper
Chopped parsley (fresh or dry)
1/2 c. white wine
2-3 medium tomatoes, peeled and drained OR 1 can (1 lb.) stewed Tomatoes
2 egg whites
The sauce:
1/2 c. butter
3/4 c. flour
4 c. hot milk
Salt
Pepper
Nutmeg
1 c. grated cheese (parmesan)
2 eggs plus 2 egg yolks
1 lb. macaroni
1 heaped tbsp. salt
2 heaped tbsp. butter
1 c. grated cheese (parmesan)
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Directions: |
Directions:For the filling:
Heat the butter in a large frying pan and saute the meat and onion until slightly brown. Drain. Add remaining ingredients, except egg whites, cover and cook over medium heat. When juice is mostly absorbed, take off heat, cool and add egg whites.
To make the sauce:
Melt butter in heavy saucepan, add the flour and cook, stirring constantly for 1 minute. Add the hot milk all at once and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese, eggs and egg yolks. Cook the macaroni in salted water until soft, but firm. Drain and return to the pan. Add the butter. Butter (or spray with Pam), a 10x14x2" baking pan and put in half the macaroni. Sprinkle with cheese and cover with the meat filling. Top with remaining macaroni. Sprinkle with cheese and cover with sauce. Sprinkle with rest of cheese (or use a bit more) and cook at 350º for about 45 minutes, or golden brown. Let sit for 20 minutes and then cut into squares and serve. |
This recipe for Pastichio Macaronia is from