A Mean Pastichio, and the hand-holding...

***Recipe courtesy of the Marietta Diner website***

FULL TRAY PASTICHIO
INGREDIENTS
2 lbs pastichio noodles
10 lbs ground beef
2 yellow onions
½ cup of garlic chopped
3 pieces of bay leaves
1 cinnamon stick
3 Tbs salt
1 cup of white wine
3 cups of crushed tomatoes
½ tsp of sugar in the ground beef
10 eggs
1 gallon of milk
1 tsp nutmeg
½ tsp white pepper
1 tsp salt (béchamel sauce)
2 cups of parmagiana cheese Romano
DIRECTIONS
Meat Sauce
-Olive oil sautéed onions & garlic to brown
-add your ground beef chuck
-add your bayleaves, cinnamon stick, black pepper, salt, sugar, white wine, cook for a little bit then add your crushed tomatoes cook for about a half hour.
Boil the pasta Al Dente, strain it.
Rue 1 lbs butter melted with 4 cups of flour to make rue
Bechamel sauce 1 Gallon milk 1 Tsp nutmeg, ½ Tsp white pepper, 1 Tsp salt, Bring it all to a boil, then add your rue, then add 5 whipped eggs, mix thoroughly
Assembling your tray Strain your ground beef , put your noodles in a bowl, mix 5 eggs, ½ Tsp nutmeg, 1 cup of parmagiana cheese, then add your ground beef mix it all together, then add 4 cups of your béchamel sauce in the mix, lay 2 cups of béchamel sauce on the bottom of your tray, then add your meat sauce mix. Then lay the rest of the béchamel on the top. Sprinkle 1 cup of pamagiana cheese on top evenly. Bake at 350 for 45 min to golden brown.