Ingredients

• 10 Tb olive oil, divided
• 4 C chopped onions
• 4 large garlic cloves, chopped
• 2 lb ground beef, lean (15% fat)
• 2 tsp dried oregano
• 1½ tsp salt
• 1 tsp ground black pepper
• 2 cans petite diced tomatoes in juice, 14 1/2-ounce each
• 1 C beef broth
• 6 Tb tomato paste
• 1½ tsp ground cinnamon
• 1 tsp ground allspice
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 3 large eggs, beaten to blend
• 1½ lb macaroni pastitsio, no. 2 perciatelli (long hollow Greek pasta)
• 3½ C grated Parmesan cheese, about 10 ounces, divided
• Béchamel Sauce

Instructions

Step 1

1. Heat 4 tablespoons oil in heavy large pot over medium-high heat.

2. Add onions and garlic; sauté about 8 minutes.

3. Add beef; sauté until beef begins to brown, breaking up with back of fork, about 8 minutes.

4. Mix in oregano, salt, and pepper.

5. Add tomatoes with juice, broth, and tomato paste; stir to blend well.

6. Reduce heat to medium-low, cover pot, and simmer 20 to minutes.

7. Mix in cinnamon, allspice, nut- cooked meg, and cloves; simmer 1 minute longer.

8. Season to taste with salt and pepper.

9. Cool to room temperature. Stir in eggs.

Step 2

1. Brush each of two 13x2-inch glass baking dishes with 1 tablespoons oil.

2. Cook pasta in pot of boiling salted water until tender but still firm to bite, stiing often.

3. Drain pasta retum to pot.

4. Add 3 tablespoons oil and l cup Parmesan; toss.

5. In each dish, layer half of pasta, half of meat sauce, 1/2 cup Parmesan, and half of lukewarm béchamel sauce.

6. Sprinlke each with cup cheese.

7. Can be assembled 1 day ahead. Cover with plastic wrap; chill. Remove plastic wrap hefore continuing.

8. Preheat oven to 375F.

9. Cover each pastitsio with foil.

10. Bake, covered, 25 min- utes.

11. Uncover; bake until heated through and golden on top, about 25 minutes longer.

12. Let stand 15 minutes and serve.