---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Pasticcio Di Maccheroni
 Categories: Ethnic, Casseroles, Ground beef, Beef
      Yield: 12 Servings
 
      2 tb Butter
      1 md Onion; finely chopped
      1 sm Green onion; minced
      1    Celery rib; finely chopped
      1    Carrot; finely chopped
      2 ts Salt
           Pepper; to taste
    750 g  Ground beef
      2 md Tomatoes; chopped
      2    Egg whites
    1/2 kg #1 or #2 macaroni or pennaki
      2 tb Unsalted butter
      2 c  Cheese; grated

-------------------------------BECHAMEL SAUCE-------------------------------
      3 tb Butter
    3/4 c  Flour
      1 kg Milk
           Salt & pepper
      2    Egg yolks
 
  Saute the onion, green onion, celery, and carrot in the butter
  until tender. Add the salt, pepper, ground beef, and a few spoons
  of water. Saute a few minutes and add the tomatoes. Leave the meat
  with the sauce to simmer for 30 minutes. Remove from the heat and
  add the lightly beaten egg whites.
  
  Boil 4 liters water with 1 tb salt. Put in the macaroni and leave
  it to boil for 10 minutes. Add 1 cup cold water and then drain the
  macaroni.
  
  While macaroni is cooking, prepare the Bechamel Sauce. Put the 3 tb
  butter and the flour into a saucepan. Stir over slow fire until
  smooth. Add the milk, gradually, whisking with a wire whisk or
  electric mixer. Continue cooking until sauce thickens. Remove from
  the fire and add salt and pepper to taste. Optionally, grated
  nutmeg is also good. Lightly beat the egg yolks, then add a few
  spoonfuls of the hot sauce to them, and mix well. Then add the egg
  yolks to the the rest of the Bechamel sauce, mixing them in well.
  Set aside.
  
  Put the unsalted butter into the macaroni and then put half the
  macaroni into a rectangular baking pan. Sprinkle with plenty of
  grated cheese and then cover with the meat. Put the remaining
  macaroni on top and cover with cheese. Pour the Bechamel Sauce
  over. Bake for about 40 minutes in a medium (350 F) oven. Cut into
  squares when slighly cooled and serve.
  
  Source: Misko Ltd, Athens, Greece

  Translation by: Karen Mintzias
 
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