Pastitsio (Pastichio)

rachelcooks.com

Larry Downs

20 year Navy veteran. Helped my wife run a full service deli we owned in San Diego until 2009 then we both retired.

½ pound pastitsio*, bucatini, or penne pasta

1 tablespoon extra-virgin olive oil

½ pound ground beef (85% lean/15% fat) or ground lamb

1 cup diced yellow onion (about 1 small)

2 cloves garlic, minced

¾ teaspoon coarse salt, divided

¼ teaspoon freshly ground black pepper

¼ cup red wine

¼ cup chopped fresh parsley

1 cup no-salt added canned diced tomatoes, undrained

subheading: BÉCHAMEL:

4 tablespoons unsalted butter

¼ cup all-purpose flour

1 cup whole milk

1 large egg, lightly beaten

1 cup (about 4 ounces) Parmesan cheese

¾ teaspoon coarse salt

⅛ teaspoon freshly ground black pepper

Note: Ingredients may have been altered from the original.

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