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1
First make your meat sauce: In a large skillet, cook the onion in 3 tablespoons butter.
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2
When the onion is transparent, add the garlic and cook for 2 minutes.
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3
Add the meats and cook over high heat, breaking it up with a wooden spoon until the meat is no longer red.
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4
Season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and the tomato sauce, oregano, cinnamon, basil, bay leaf, parsley, and wine.
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5
Cook the sauce, stirring frequently, until most of the liquid has been absorbed.
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6
This meat sauce can be prepared in advance and kept in the refrigerator or freezer until you are ready to use it.
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7
I never think that far ahead about what I plan to eat, but its a useful idea if you are making the pastitsio for a party.
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8
To make the cream sauce: Bring 6 cups of the cream just to a boil with the milk.
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9
In another saucepan, melt 1 cup butter.
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10
Add the flour, stirring with a wire whisk.
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11
When the roux is blended and smooth, pour in the hot cream and milk, stirring furiously with the whisk to keep it from lumping.
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12
Cook until the sauce is thick and smooth, about 15 minutes.
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13
Season with salt, pepper, and nutmeg.
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14
Turn off the heat and let the sauce cool for 10 minutes before you add the eggs.
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15
In a bowl, beat the egg yolks with the unheated cup of cream.
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16
Gradually add about 2 cups of the warm cream sauce to this egg mixture, beating all the while to make sure that the eggs dont curdle.
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17
Then pour the egg mixture into the cream sauce, continuing to stir until everything is blended.
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18
Finally, beat in the ricotta.
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19
Butter the inside of a large, deep baking dish.
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20
This recipe will need a dish at least 15-by-9-by-4 inches.
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21
Cook and drain the macaroni.
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22
Place half the macaroni in the dish and sprinkle with half the Romano.
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23
Spoon on half the cream sauce, smoothing it with the back of a large spoon.
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24
Spread on all of the meat sauce.
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25
Now add the rest of the macaroni, the rest of the cream sauce, and the rest of the grated cheese, and place in a 400 oven.
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26
Bake for 55 minutes, when the pastitsio should be covered with a golden-brown crust.
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27
If you want to serve it in neatly cut squares, you should finish cooking the pastitsio at least 6 hours before you intend to serve it.
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28
Leave it out on the kitchen counter or, if the day is warm, place it in the refrigerator.
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29
Then cut the casserole into serving portions and reheat before serving.
