MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pastitsio (Greek Baked Pasta w/Cinnamon & Tomatoes)
Categories: Pasta, Vegetables, Herbs, Cheese, Lamb/mutton
     Yield: 7 servings

     2 tb Olive oil
     1 md Red onion; fine chopped
     2 cl Garlic; fine chopped
     2 lb Ground lamb
     1 tb Rough chopped fresh oregano
     1 tb Rough chopped fresh thyme
     2 ts Ground cinnamon
          Salt & black pepper
    28 oz Can crushed tomatoes
    14 oz Can diced tomatoes
 2 1/2 c  Whole milk
     4 tb Unsalted butter (1/2 stick)
   1/4 c  A-P flour
   1/4 ts Fresh grated nutmeg
 1 1/2 c  Grated Pecorino or Parmesan
          - cheese
     1 lb Ziti or penne pasta

 MAKE THE SAUCE: In a large, deep skillet, heat the olive
 oil over medium. Add the onion and cook, stirring
 occasionally, until softened, about 5 minutes. Add the
 garlic and cook, stirring, 1 minute.

 Add the lamb, breaking up the meat with a spatula or
 wooden spoon, and cook until the moisture has evaporated
 and the meat is browned, 12 to 15 minutes. Stir in the
 oregano, thyme and cinnamon, and season with salt and
 pepper.

 Stir in the crushed and diced tomatoes and their juices
 and bring to a simmer. Cook, stirring occasionally,
 until the flavors meld, 20 to 25 minutes. Season to
 taste with salt and pepper and set aside.

 Set the oven @ 350°F/175°C and bring a large pot of
 salted water to a boil. Start the béchamel: In a medium
 saucepan, bring the milk to a simmer over medium. Make
 the roux: In a small saucepan, melt the butter over
 medium-low. Whisk the flour into the butter until a
 smooth, golden paste forms, about 2 minutes. Gradually
 whisk the warmed milk into the roux and cook, stirring
 frequently, until the sauce is smooth and thick, about 3
 to 5 minutes. Whisk in the nutmeg and 1 cup cheese,
 season with salt and pepper and set aside.

 Once the water boils, cook the pasta according to

 package instructions until 2 minutes short of al dente
 (the pasta will finish cooking in the oven). Drain and
 transfer it to a 9x13" baking dish. Drizzle with 1/2
 cup bechamel and carefully stir in 2 cups meat sauce.
 Spoon the remaining meat sauce on top, then drizzle
 evenly with the remaining béchamel. Sprinkle with the
 remaining 1/2 cup cheese.

 Place dish on a parchment-lined sheet pan and bake until
 the top is golden and begins to bubble, about 25 to 30
 minutes. Allow the pasta to stand for 10 minutes before
 serving.

 By: Colu Henry

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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