Recipe - Pasticcio Di Maccheroni

2 tablespoon Butter
1 md Onion; finely chopped
1 small Green onion; minced
1 Celery stalk; finely chopped
1 Carrot; finely chopped
2 teaspoon Salt
A little pepper
750 g Ground beef
2 md Tomatoes; chopped
2 Egg whites
One half kg #1 or #2 macaroni or pennaki
2 tablespoon Unsalted butter
2 cup Grated cheese

BECHAMEL SAUCE
3 tablespoon Butter
Three fourths cup Flour
1 kg Milk
Salt & pepper
2 Egg yolks

Saute the onion, green onion, celery and carrot in the butter until
tender. Add the salt, pepper, ground beef and a few spoons of water. Saute
a few minutes and add the tomatoes. Leave the meat with the sauce to simmer
for One half an hour. Remove from the heat and add the lightly beaten egg
whites. Boil 4 kilos water with a tablespoon salt. Put in the macaroni and
leave it to boil for 10 minutes. Add one cup cold water and then drain the
macaroni. While macaroni is cooking, prepare the Bechamel Sauce: Put the 3
tablespoons butter and the flour into a saucepan. Stir over slow fire until
smooth. Add the milk, gradually, whisking with a wire whisk or electric
mixer. Continue cooking until sauce thickens. Remove from the fire and add
salt and pepper to taste (optionally, grated nutmeg is also good). Lightly
beat the egg yolks, then add a few spoonfuls of the hot sauce to them, and
mix well. Then add the egg yolks to the the rest of the Bechamel sauce,
mixing them in well. Set aside. Put the unsalted butter into the macaroni
and then put half the macaroni into a rectangular baking pan.
Sprinkle with plenty of grated cheese and then cover with the meat. Put
the remaining macaroni on top and cover with cheese. Pour the Bechamel
Sauce over. Bake for about 40 minutes in a medium oven. Cut into squares
when slighly cooled and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini