Pastitsio

Ingredients

• 1 (12- to 16-ounce) package bucatini or thick macaroni, such as Misko
• Olive oil, for drizzling
• 2 tablespoons vegetable oil
• 1 small red onion, chopped
• 1 garlic clove, grated
• 1 (6-ounce) can tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1½ pounds ground beef
• ⅛ teaspoon ground cinnamon
• Pinch ground nutmeg
• Pinch ground cloves
• ¾ cup dry red wine
• 8 tablespoons (1 stick) unsalted butter
• 3 cups whole milk
• 1½ cups grated mizithra cheese
• 2–3 tablespoons farina, such as Cream of Wheat
• 2 large egg yolks
• Chopped fresh parsley, for garnish

Instructions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Bring a large pot of water to a boil over high heat. Add the pasta and cook according to the package instructions. Drain and return the pasta to the pot, then drizzle with olive oil and cover the pot.
3. 3
   Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook until lightly browned, 5–7 minutes. Add the tomato paste, crushed tomatoes, ground beef, cinnamon, nutmeg, cloves, and red wine. Simmer for 15–20 minutes.
4. 4
   In a medium saucepan, melt the butter over medium heat. Add the milk, ½ cup of the cheese, and the farina and cook until thickened, 5–7 minutes. Do not allow to boil. Once the mixture is starting to thicken up, add the egg yolks.
5. 5
   Lay the noodles in a 13 × 9-inch baking dish. For visual effect when the pastitsio is sliced, arrange them so they are all going in the same direction. Spread the meat mixture over the noodles. Sprinkle half of the remaining cheese on the meat. Spread the cream sauce over the top, then sprinkle with the remaining cheese.
6. 6
   Bake for 50–60 minutes, until golden brown on top. Cut into squares, garnish with parsley, and serve.