Recipe(tried): The mysterious dissappearing meat.... Pastitsio

I was finally going to use that leftover piece of leg of lamb that I had in the freezer for dinner last night. I was cooking for my boyfriend and his teenage sons at their house, and thought I'd make the traditional Greek casserole Pastitsio, but using the leftover lamb instead of the hamburger that is typically used.

While fixing dinner, one of the boys asked for a ride to his friend's, and, since it was snowing, my boyfriend asked if I would keep him company. When I returned to the kitchen to finish chopping the lamb, I noticed the pile of previously chopped meat was a LOT smaller than I thought it had been. Then I noticed that the big chunk of meat was completely missing. I checked in the fridge in case I had stuck it in there - no luck. Then I noticed his labrador retriever hiding behind the end of the couch in the living room --- you guessed it!

So, I made the dish with some quickly defrosted hamburger! It was really good for a snowy day (and picky eaters). I served it with a green salad and warm pita breads, and made some oatmeal lace cookies drizzled with a little melted chocolate for dessert.

Pastitsio
Serves 6

1 TBL olive oil
1 onion, minced
1 clove garlic, minced
1-1/2 lbs. ground beef
15 oz. canned crushed tomatoes in puree
1/3 cup wine (white or red) or water
1/2 tsp. ground cinnamon (or a little more, to taste)
1/2 tsp. ground allspice
1 tsp. salt
1/2 tsp. black pepper
8 oz. dry ziti, penne or macaroni, cooked al dente
1 stick butter (4 oz.)
scant 1/2 cup flour
4 cups milk
4 oz. (1 cup grated) kefalotyri, kasseri, or parmesan cheese (I used manchego, which was wonderful)
2 egg yolks
pinch of salt
freshly ground black pepper to taste
freshly grated nutmeg to taste

Cook onion and garlic in olive oil until transparent. Add crumbled meat and lightly brown. Add tomatoes, wine or water, cinnamon, allspice, salt and pepper and simmer for about 15-20 minutes until most of the liquid has evaporated.

While the pasta is cooking, make a bechamel sauce by melting the butter in a saucepan and whisking in the flour. Cook, whisking continuously, for about 4 minutes to cook the flour. Slowly whisk in the cold milk, and cook the sauce over medium-low heat for about 4-5 minutes until thick, whisking often. Beat egg yolks in a small bowl, then whisk a ladleful of the hot sauce into the eggs and mix completely. Add the eggs into the sauce, whisk until smooth, and cook for another minute or two. Remove from heat and stir in a pinch of salt, freshly ground pepper, freshly grated nutmeg and grated cheese. Stir until smooth.

Drain pasta and stir into the sauce.

Assemble in a deep sided casserole dish. Smooth the meat on the bottom, then top with the pasta. Sprinkle with a little additional cheese and bake at 375F for about 45 minutes.