pastitsio

margaux

ingredients

FOR MEAT SAUCE
2 medium onions, chopped
2 tbsp olive oil
3 garlic cloves
2 lbs of ground lamb (call ahead and order this from your butcher. you can also use a mixture of 1 lb ground pork + 1 lb ground beef. veal would work too.)
1 28 ounce can diced tomatoes in juice
1 15 ounce can diced tomatoes in juice
4 fresh thyme sprigs
1 1/4 tsp ground cinnamon
1 1/4 tsp ground allspice
1/2 tsp grated nutmeg
1/4 tsp gound cloves
FOR BECHAMEL SAUCE
7 tbsp unsalted butter
6 tbsp all-purpose flour
7 cups whole milk
3/4 tsp grated nutmeg
1 cup grated parmigiano-reggiano, romano or kefalotyri cheese
5 large egg yolks
FOR PASTA
2 lb ziti
1 3/4 cups italian seasoned bread crumbs
1/4 cup grated parmigiano-reggiano, romano or kefalotyri cheese

directions

1
MAKE MEAT SAUCE
2
1. Cook onions in oil in a 12-inch heavy skillet over medium heat, stirring frequently, until softened, about 7 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to high, then stir in meat and cook, stirring occasionally and breaking up any lumps with a fork, until meat starts to brown, about 15 minutes.
3
2. Pour off excess fat from skillet, then stir in tomatoes with their juice, thyme, spices, and 1 1/2 tsp salt. Simmer over low heat, partially covered, until some liquid has evaporated but sauce is still moist, about 40 minutes. Discard thyme.
4
MAKE BECHAMEL WHILE MEAT SAUCE SIMMERS
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1. Melt butter in a heavy medium pot over medium heat. Whisk in flour, then cook roux, whisking frequently, until pale golden, about 6 minutes.
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2. Meanwhile, heat milk in a heavy medium saucepan until just about to boil. Add milk to roux in a stream, whisking constantly until very smooth. Bring sauce to a boil over medium heat, whisking, then cook, whisking, 1 minute. Remove from heat and stir in nutmeg, cheese, and 1 tbsp salt.
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3. Lightly beat yolks in a bowl. Gradually whisk in 2 cups bechamel, then whisk yolk mixture into remaining bechamel in saucepan. Cover with a round of buttered wax paper (buttered side down).
8
COOK PASTA AND ASSEMBLE PASTITSIO
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1. Preheat oven to 375 with rack in the middle.
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2. Cook ziti in a pasta pot of boiling salted water until al dente.
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3. Drain pasta, then transfer to a large blow and stir in 1 cup bechamel.
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4. Arrange one third of pasta lengthwise in 1 layer in a large (17x11 inch) baking pan (about 2 inches deep).
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5. Add half of meat sauce (about 3 cups) to baking pan, spreading evenly over pasta.
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6. Make another layer of pasta and top with remaining meat sauce, then arrange remaining pasta on top (I had TONS of pasta left over. only use enough to make another layer).
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7. Spread remaining bechamel (about 6 cups) evenly over top layer of pasta.
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8. Stir together bread crumbs and cheese and sprinkle evenly over top of pastitsio.
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9. Bake until crumbs are golden brown and sauce is bubbling, about 45 minutes.