---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pasticcio Di Maccheroni
  Categories: Ethnic, Casseroles, Ground beef, Beef
       Yield: 12 servings
  
       2 tb Butter                            750 g  Ground beef
       1 md Onion; finely chopped               2 md Tomatoes; chopped
       1 sm Green onion; minced                 2    Egg whites
 	    1	 Celery stalk; finely chopped	   1/2 kg #1 or #2 macaroni or
      pennaki
       1    Carrot; finely chopped              2 tb Unsalted butter
       2 ts Salt                                2 c  Grated cheese
            A little pepper               
 
 -------------------------------BECHAMEL SAUCE-------------------------------
       3 tb Butter                                   Salt & pepper
     3/4 c  Flour                               2    Egg yolks
       1 kg Milk                           
  
   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
   1/2 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.
   
   Source: Misko Ltd. Athens Greece Translation by: Karen Mintzias
  
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