Recipe - Pastichio With Crema Sauce

2 pound Ground beef
2 teaspoon Salt
One fourth teaspoon Pepper
1 Onion; chopped
Chopped parsley
4 tablespoon Butter
One half cup Tomato sauce
One half cup Water
1 pound Macaroni
One half cup Butter
4 cup Grated Romano cheese
Bread crumbs

CREMA SAUCE
One half cup Butter
8 tablespoon Flour
4 cup Milk
4 (up to)
6 Egg yolks

Date: Sat, 16 Mar 1996 17:21:40 0500

From: toots@usa.pipeline.com (Angela)
Add salt and pepper to ground beef. Fry until meat juices are absorbed.
Add chopped onion, parsley, and 4 tablespoons butter; brown well. Add
tomato sauce and water, and simmer until liquid is absorbed, about 15
minutes.

Cook macaroni in salt water 10 minutes. Do not overcook. Rinse, drain
well. Grease large baking pan, 11" x 14" with melted butter; sprinkle with
bread crumbs and grated cheese.

Combine macaroni with One half cup melted butter; arrange half of mixture in
pan. Sprinkle with grated cheese, and cover with meat mixture, spreading
evenly over enture surface. Cover with remaining macaroni and grated
cheese. Prepare Crema.

CREMA: Melt butter, add flour and stir until slightly brown. Add milk
gradually, stirring constantly until slightly thickened. Slowly add
slightly beaten egg yolks, and cook over very low heat until thickened.
Season with salt and pepper to taste.

Spread crema evenly over macaroni. Sprinkle with grated cheese. Bake in
oven at 350 degrees for about 50 minutes. (Cream sauce should be thick
enough to form a top layer. Thin sauce will seep through macaroni.)

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