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Pastitsio for a Party




Source of Recipe


"Beard on Pasta" by James Beard






Recipe Introduction


This is a fantastic casserole. It serves 12 and freezes very well. It's a little involved, but really worth the effort. A great casual company meal. Everyone always raves about it and when I give them the recipe says "But I don't LIKE lamb". Go figure!





List of Ingredients



• 1 c. onion - finely chopped
  
• 1 c. + 3 T. butter
  
• 2 cloves garlic - minced
  
• 1 1/2 lb. lean ground beef
  
• 2 lb. lean ground lamb
  
• salt and pepper
  
• 3 c. tomato sauce
  
• 1 t. oregano
  
• 1/2 t. cinnamon
  
• 1/2 t. dried basil
  
• 1 bay leaf
  
• 1/2 c. finely chopped parsley
  
• 1 c. dry red wine
  
• 7 c. light cream
  
• 2 c. milk
  
• 1 1/2 c. flour
  
• good pinch of nutmeg
  
• 10 egg yolks
  
• 2 c. fresh ricotta cheese
  
• 1 1/2 lb. ziti
  
• 1 1/2 c. grated Romano Cheese
  






Instructions



1. MEAT SAUCE: In a large skillet, cook the onion in 3 T. butter. When the onion is transparent, add the garlic and cook for 2 minutes. Add the meats and cook over high heat, breaking it up with a wooden spoon until the meat is no longer red. Season with 1/2 t. salt, 1/2 t. pepper and the tomato sauce, oregano, cinnamon, basil, bay leaf, parsley and wine. Cook the sauce, stirring frequently, until most of the liquid has been absorbed. This meat sauce can be prepared in advance and kept in the refrigerator or freezer until you are ready to use it.
   
2. CREAM SAUCE: Bring 6 c. of the cream just to a boil with the milk. In another saucepan, melt 1 c. butter. Add the flour, stirring with a wire whisk. When the roux is blended and smooth, pour in the hot cream and milk, stirring furiously with the whisk to keep it from lumping. Season with salt, pepper and nutmeg. Turn off the heat and let the sauce cool for 10 minutes before you add the egg yolks. In a bowl, beat the egg yolks with the unheated cup of cream. Gradually add about 2 c. of the warm cream sauce to this egg mixture, beating all the while to make sure that the eggs don't curdle. Then pour the egg mixture into the cream sauce, continuing to stir until everything is blended. Finally, beat in the ricotta.
   
3. TO ASSEMBLE: Butter the inside of a large, deep baking dish - 15x9x4. Cook and drain the pasta. Place half the pasta in the dish and sprinkle with half the Romano. Spoon on half the cream sauce, smoothing it with the back of a spoon. Spread on all of the meat sauce. Now add the rest of the pasta, the rest of the cream sauce and the rest of the grated cheese. Place in a 400 degree oven and bake for 55 minutes, when the pastitsio should be covered with a golden-brown crust.
   






Final Comments


serves 12