My Big Fat Greek Restaurant.......

Pastitsio (meat and macaroni pie)

Ingredients:
500 gr thick macaroni
1 kg minced meat
180 gr grated kefalo or Parmesan cheese
100 gr oil or margarine
110 gr of white wine
1 medium sized chopped onion
500 gr ripe tomatoes
1 portion béchamel sauce
salt, white pepper

Directions:
Partially cook the macaroni in salted water and drain well. Put in a baking dish and pour half of the hot butter over the macaroni. Beat the egg whites and mix in the macaroni. The yolks will be used to make the béchamel sauce. Sprinkle with half of the cheese. With the remaining butter brown the minced meat and the onion. Add the wine, strained tomatoes or the tomatopaste, diluted in 1 cup of water, salt, pepper then simmer until liquid is absorbed. Remove from the heat and add the remaining grated cheese. Stir all well. Prepare the béchamel sauce. Butter a baking dish. Lay half of the macaroni in the pan. Spread evenly with the meat mixture. Lay the rest of the macaroni on top. Pour the béchamel sauce over them and sprinkle with grated cheese and some melted butter. Bake in a moderate oven for 30 minutes until it turns a golden brown.

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