Pastichio

Ingredients

• The Meat Sauce
• 1 1/2 lbs. ground veal (or beef, though minced lamb can also be used)
• 1 large or 2 medium-sized yellow onion(s), finely diced
• 1/2 tsp. (5 ml.) dried rosemary
• 2 bay leaves
• 2 cloves of garlic, grated
• 1 1/2 cups (375 ml.) fresh strained tomato juice (or 1/4 cup tomato paste diluted in 11/2 cups of water.)
• 1/4 cup (60 ml.) white wine
• 1/2 tsp cinnamon
• Salt and pepper to taste
• The Pasta
• 1 lb. of Greek No.2 pasta (or Bucatini, or Ziti
• 2 tbsp. (30ml.) Greek extra virgin olive oil
• 3 egg whites, beaten (the yolks will be used in the bechamel sauce)
• 1/4 cup (60 ml.) grated Kefalotyri (or Parmesan)
• The Bechamel Sauce
• 4 cups (1 litre) of scalded milk
• 1 cup (250 ml.) all-purpose flour
• 3/4 cup (180 ml.) grated Kefalotyri (or Parmesan cheese if you really cannot find the Greek cheese)
• 1/2 cup (125 ml.) of salted butter
• 3 egg yolks, well beaten
• 1/2 - 1 teaspoon of ground nutmeg
• 1/2 teaspoon fresh ground black pepper