Natchio's Hideaway Pastitsio me Kima

Ingredients

Casserole

• 1/2 cup chopped onion
• 3 tablespoons olive oil
• 1 pound ground lamb
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 7 ounces elbow macaroni, cooked and drained
• 1 egg, beaten
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/3 cup all-purpose flour
• 2 cups milk
• 2 eggs
• 1/4 teaspoon salt

Red Sauce

• 1 cup chopped onion
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 2 cups tomato puree
• 1 tablespoon oregano
• 1 teaspoon granulated sugar

Instructions

Casserole

1. Cook onions in olive oil in large skillet over medium heat until onion is limp; add lamb and fry until meat is browned.
2. Add tomato paste, cinnamon, salt and pepper. Reduce heat; simmer uncovered for 10 minutes, stirring often.
3. Combine macaroni with meat mixture; add beaten egg and grated cheese. Spoon into lightly oiled 13 x 9-inch baking pan.
4. Heat oven to 375 degrees F.
5. Melt butter in saucepan, whisk in flour and add milk in a slow, steady stream, cooking over medium heat until thick (about 5 minutes.)
6. Beat remaining 2 eggs, salt, and gradually whisk into sauce. Pour over macaroni. Bake for 30 to 40 minutes.

Red Sauce

1. Sauté onion and garlic in oil for 5 minutes. Add tomato puree, simmer uncovered for 30 minutes; add oregano, simmer 10 minutes; add sugar, and cook 5 more minutes.
2. Let casserole stand for 10 minutes after baking.
3. Cut into squares and pass the red sauce.

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Source: Natchio's Hideaway, Duluth, Minnesota