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8 servings
Ingredients:
1 pound dry ziti pasta2 tablespoons olive oil4 tablespoons butter1/4 cup grated Parmesan cheese1 dash ground nutmeg salt and pepper to taste3 eggs, lightly beaten 2 tablespoons butter1 large onion, chopped1 clove garlic, crushed1 1/2 pounds lean ground beef1/4 cup tomato paste1/2 cup dry red wine1/2 cup vegetable broth2 tablespoons chopped fresh parsley salt and pepper to taste 1/2 cup butter1/2 cup all-purpose flour3 cups milk1/4 teaspoon ground nutmeg1 egg, lightly beaten salt and pepper to taste
Instructions:
Preheat oven to 350 degrees F (175 degrees C).Bring a large pot of lightly salted water to a boil.Add bucatini and cook for 8 to 10 minutes or until al dente; drain and return to pan.Melt butter until golden brown and pour over bucatini, add 1/4 cup of the Parmesan cheese, nutmeg, salt, pepper and toss well; allow to cool. Add eggs and toss again; set aside.To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft.Increase heat and add ground beef; stir well. Cook until meat begins to brown. Add tomato paste, wine, broth, parsley, salt and pepper. Cover and simmer over low heat for 20 minutes.To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes.Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, pepper and cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.To assemble pastitsio: Grease a 9x13 inch baking dish. Spoon half of the prepared bucatini evenly in the bottom and top with meat sauce. Top that with remaining bucatini. Pour on cream sauce and spread to completely cover bucatini. Sprinkle remaining cheese on top.Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.
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