Pastitso (Greek Pasta)

This is sort of a tribute to my mom. She was the casserole queen when we were growing up, which is not to say she was a bad cook. She also made a delicious coq au vin, although that isn't what she called it. She introduced us to artichokes. Her lasagna is incredible.

However, we were not a wealthy family, and there were six people to feed. Casseroles could feed us all inexpensively, so that is what we ate.

Consequently, that is what I learned to love as comfort food.

Since then, I have also learned to love Greek food. I really love Greek food.

Therefore, the following recipe blends the two superbly. Pastitsio is a sort of Greek lasagna-shepherd's pie kind of thing. Ground beef or lamb is lightly seasoned with nutmeg, cinnamon, and red wine, then layered with pasta (penne) in a parmesan béchamel sauce and baked. It is great for those foggy, chilly, drizzly days that San Francisco gets every summer.

Béchamel

• 2 Tbsp. Butter
• ½ C Flour
• 2 C Milk
• Salt & Pepper
• ¼ tsp. nutmeg
• 2 Egg yolks

Pasta

• 8 oz Penne pasta (2 C raw) cooked and drained

Meat filling

• 1 Tbsp. Butter
• 1 large Onion, finely chopped
• 1 ½ lb. Ground Beef or Lamb
• 2 Tbsp. Tomato paste
• ¾ C Dry Red Wine
• ½ tsp. Nutmeg
• Salt
• Freshly ground Black Pepper
• ¼ tsp. Cinnamon
• ½ C Breadcrumbs
• 1 C Parmesan Cheese

Preheat oven to 350. Melt 1 oz of butter in a large skillet and sauté onion until transparent.

Add the meat, cook until browned.

Mix tomato paste with wine and add to meat. Continue cooking, adding nutmeg, salt, pepper, and cinnamon.

Cook about 15 minutes then remove from the heat. Cool and mix in half the breadcrumbs and half the grated cheese. Set aside.

Cook the macaroni in boiling water with a little olive oil. Drain and set aside.

While macaroni is cooking, prepare the Béchamel Sauce: Put the butter and flour into a saucepan. Stir over slow fire until smooth. Add the milk, gradually, whisking with a wire whisk or electric mixer. Continue cooking until sauce thickens. Remove from the fire and add salt and pepper to taste (optionally, grated nutmeg is also good). Lightly beat the egg yolks, then add a few spoonfuls of the hot sauce to them, and mix well. Then add the egg yolks to the rest of the Béchamel sauce, mixing them in well. Stir in ¼ C cheese.

To assemble, grease a baking dish and sprinkle it with breadcrumbs. Spread half of the cooked pasta over the bottom of the dish and sprinkle it with ¼ C reserved cheese.

Spread all of the meat over the pasta. Pour half of the sauce over the meat and spread the rest of the pasta over it.

Sprinkle it with 2 Tbsp. of cheese. Pour the rest of the sauce on top and smooth with a spatula. Sprinkle with the rest of the cheese and breadcrumbs and bake in the preheated oven 50-60 minutes. Let stand 10 minutes before cutting into squares. Serve with Greek salad and lots of chilled retsina wine.