Going Greek: Pastitsio.

I've been cooking a lot of Greek, and Pastitsio is yummy.

Ingredients:

Meat Sauce:
        • 1.5 pounds of ground beef
        • 2 onion (diced)
        • 1 clove of garlic (minced)
        • 1 tsp of ground cinnamon
        • 1/4 tsp of nutmeg
        • salt
        • pepper
        • 28 oz. of diced tomatoes
        • 6 oz. of tomato paste
        • 1/8 cup of dried oregano

Bechamel Sauce:
        • 1 stick of butter
        • 1 cup of all purpose flour
        • 3 cups of milk (warmed)
        • 3 eggs
        • 1/4 tsp of nutmeg
        • 1/4 cup of Parmesan cheese (grated)

        • 1 pound of tubed pasta

Instructions:
1. Saute the ground beef, medium heat until brown. Remove beef from pan.

2. Add the garlic and onions, cinnamon, nutmeg, salt, and pepper to the empty pan, saute until the onions are translucent.

3. Return the beef to the pan, add the diced tomatoes and tomato paste, and oregano. Reduce heat and simmer.

4. Preheat the oven to 350°F, and cook one pound of your favorite tubed pasta.

5. Now we begin making the Bechamel. Melt butter in a saucepan, whisk in the flour until the roux is smooth.

6. Add warm milk to the mixture in a steady stream, whisking. Simmer until the mixture thickens (but do not let it boil).

7. Beat the eggs and add it to the Bechamel mixture. Add the 1/4 tsp of nutmeg.

8. Now we begin assembly. Apply olive oil to a 9 by 5 pan. Pour half of the cooked pasta into the pan, spread it evenly.

9. Pour all the meat sauce on top of the pasta, then add the remaining half of the cooked pasta on top of the meat sauce layer.

10. Pour the Bechamel mixture to cover the pasta. Sprinkle the grated Parmesan cheese on top of the Bechamel mixture. Bake in oven for approximately 30 minutes, or until the top is golden.