posted by Lisa UK July 99
Pasticcio (Baked Macaroni with Minced Meat Sauce)
2 lb. macaroni
1 1/2 lb. minced(ground) meat (usually lamb)
1 onion, finely chopped
1 tsp. sugar
nutmeg
1/2 tsp. cinnamon
salt and pepper
4 ripe tomatoes chopped or 1 small tin chopped tomatoes
4 oz. butter
1 pint good white sauce with 1/2 tsp. nutmeg added
4 eggs
4 oz. grated cheese (use 1/2 parmesan and 1/2 cheddar)
Preheat oven to 350° F.
Put the minced meat into a pan and cook slightly to get rid of any fat. Drain the fat off.
Add in the onion, a grate of nutmeg, the cinnamon, salt, sugar and pepper.
Stir well and cook over a low heat for twenty minutes.
When slightly browned add the drained tomatoes, 2 tbs. water or 2 tbs. of the tomato juice.
Remove from the heat and mix in two tbs. of the béchamel sauce.
Cook the macaroni in plenty of boiling salted water until cooked but still firm.
Drain well, return to the pan and stir in the rest of the butter.
Have ready a well oiled ovenproof dish and line the bottom with half the macaroni.
Sprinkle with cheese then spread the meat sauce over, then top with the rest of the macaroni.
Add a little more cheese.
Beat the four eggs into the rest of the béchamel sauce, pour over the macaroni and sprinkle with the last of the cheese.
Bake in the oven in a medium oven until brown and crispy on top.