A different recipe than Pastitsio
3 Tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced fine
1/2 teaspoon ground clove
1 Tablespoon ground cinnamon
Salt, freshly ground pepper to taste
1 ground sirloin
1 ground lean lamb
1 cup dry red wine
1 carton cups Pomi Parmalat chopped tomatoes [26.455-ounces]
1/2 cup chopped parsley
2 cups grated Kasseri cheese
1 pound Penne rigate
8 Tablespoons butter (1 stick)
1/2 cup flour
1 teaspoon saffron threads
4 cups hot milk
1 teaspoon nutmeg
1 1/2 cup grated Parmesan cheese
1 1/2 cups Ricotta cheese
1 Tablespoon grated lemon zest
Heat the oil in a casserole, add the garlic and onion and stew over medium heat until tender. Add the clove, cinnamon, salt and pepper and cook for another minute. Add ground meat, let it color, then pour in the wine, mix thoroughly and let it almost evaporate. Add the crushed tomatoes and the chopped parsley. Lower the heat and simmer, partially covered for 1 1/2 hours, stirring occasionally. Remove from the heat and stir in the parsley and Kasseri cheese.
When the meat is done, cook the penne until al dente, drain and stir into the casserole.
Meanwhile, in a casserole melt the butter over low heat. Add the flour and whisk for 5 minutes. Slowly whisk in the milk and cook until the sauce thickens. Add salt, pepper and the nutmeg and remove from the heat. Whisk 1 cup of the Parmesan, Ricotta, lemon zest, and eggs together, then slowly whisk into the hot sauce.
Arrange meat and pasta mixture in a well-buttered 14 x 10 x 2-inch baking dish. Pour bechamel on top and sprinkle surface evenly with the remaining 1/2 cup of grated cheese. Place the dish in a preheated 350-Degrees F for 45 minutes, or until bechamel is well browned. Let cool for 10-15 minutes before serving.
Serves 6 – [In Greece they use Mizithra or Kefalotiri]