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Pastitsio (California Greek Pasta Dish)

Category Greek
  • 3 Tbsp. olive oil
  • 1 lb. ground beef (very lean)
  • Onion
  • 1 clove garlic
  • Salt and pepper
  • 1 med. bunch fresh parsley
  • 3 tomatoes
  • 1 cup water
  • 1 lb. spaghetti (cooked)
  • 3 Tbsp. flour
  • 3 Tbsp. butter
  • 1 egg
  • 4 cup milk
  • Dash of nutmeg
  • 1 cup Parmesan cheese



Heat olive oil in a fry pan or skillet. Brown beef, then add onion and garlic. Salt and pepper lightly. Chop parsley and add. Grate tomatoes with a cheese grater, throwing away the skin. Add to meat. Add water to meat.

Cool pasta in another pan. Rinse cooked pasta and set aside.

Melt butter in medium saucepan. Add flour and whisk. Gradually add milk and whisk. Add nutmeg, salt and pepper. Thicken and remove from heat. Add egg and cheese; mix.

Coat a 9x13 baking dish with olive oil. Layer spaghetti on the bottom, then meat mixture, then sauce. Bake at 400 degrees until slightly brown and bubbly.

By Robin

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