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Pastichio Recipe

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This recipe for Pastichio is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
½ lb. - elbow macaroni
2 T. - butter
½ c. - onion, finely chopped
1 lb. - round steak, chopped
1 c. - tomato puree
salt & pepper to taste
½ tsp. - cinnamon
½ tsp. - oregano
½ tsp. - nutmeg
2 T. - flour
2 c. - milk
½ c. - cream
2 - egg yolks, lightly beaten
1 c. - Parmesan cheese, freshly grated

Directions:
Directions:
Preheat oven to 375º. Cook macaroni in boiling water al dente (about 8 minutes). DO NOT OVERCOOK because macaroni will be baked. Drain, rinse in cold water-set aside. Heat 1 T. butter in skillet & add the onion. Cook, stirring until the onion is wilted. Add the meat, breaking it up as it cooks. Pour off fat. Continue to cook for 10 minutes, then add the tomato puree, salt, pepper, cinnamon, oregano & nutmeg. Melt remaining butter in a saucepan & stir in flour. Add milk & cook, stirring, until the mixture is thickened & smooth. Combine the cream with the egg yolks & blend. Stir this into the sauce and heat thoroughly but do not boil or mixture will curdle. Using a large buttered baking pan, make a layer of macaroni, then meat, then macaroni, then meat. Pour cream sauce over all & sprinkle on cheese. Bake 45 minutes. Remove from oven & let stand until warm. Well worth the work!

 

 

 

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