My big fat Greek Pastitsio recipe
(imperial measures are editor's estimates)
500gr (16oz) of really big pasta (Spaghetti No 1 or penne) I prefer Penne because it’s easier to cut
¾ kilos (1.65lbs, or 1lb 10oz) Minced meat, one quarter kilo (1/2 lb) of pork and half a kilo (1 lb) of beef (No lamb)
About 350 gr (12oz) tomato sauce (if you can make it yourself from fresh tomatoes even better.
Two large onions finely chopped
Two tablespoons of margarine and some olive oil
For Beschamel Cream
Two fresh eggs
About four full tablespoons of flour
500 gr (about 18oz, a little over a pint) fresh milk
One tablespoon of margarine
Some hard cheese to put on top
Boil the spaghetti in salty water until al dente put a table spoon of olive oil in, strain spaghetti but keep moist separate in half.
Put the margarine and onions in a pot stir fry until they get brownish, add mincemeat and stir fry until there are no clots (must look almost cooked) add tomato, salt, pepper, some cinnamon, two bay leaves and a glass of water and cook until there is more mince than water (cooking time differs) Remove the bay leaves.
On a medium size pan put half of the spaghetti at the bottom, then all the mince and then the other half
In a small pot put margarine to melt and then add flour cook a little and then add milk start stirring at the same direction until it gets creamy (must be a little thick ) take off the stove and put the eggs in a plate mixing well.
Add a table spoon of the cream to the eggs, stir a little and then put the mix back in the cream. Stir until it becomes a soft and nice cream.
Put the cream on top of the spaghetti and add some cheese crumbs on top. Prefer a hard cheese such as parmesan. Bake until the top gets brown and enjoy. (Not very hot oven about 180C (350F))
We like red wine along and tomato salad with feta cheese and olives.