Beef Sauce:
3 pounds ground beef
1 pound diced red onions
3 tablespoons minced garlic
1 1/3 pounds crushed tomatoes
1 pound tomato paste
5 cups water
4 teaspoons ground basil
2 teaspoons cinnamon
2 teaspoons ground oregano
2 teaspoons ground thyme
1 teaspoon black pepper
Cheese Sauce:
2 1/2 ounces Real California butter
1/2 cup all-purpose flour
6 quarts plus 3 cups Real California milk, heated
1 pound Real California Cheddar cheese, grated
Salt and pepper
Assembly:
Cooking spray
4 pounds cooked mostaccioli or penne pasta
1 cup breadcrumbs
4 ounces Real California Dry Jack cheese, grated
To make beef sauce, in a large rondo over medium heat, cook beef until no longer pink; drain well. Add onions and garlic; sauté for 3 minutes. Add remaining ingredients; simmer for 10 minutes. (Yield: 3 quarts)
To make cheese sauce, in a large pot, melt butter over medium heat. Add flour and cook, stirring frequently, for 10 minutes. Gradually whisk in milk; reduce heat and simmer for 10-15 minutes. Stir in cheese and season with salt and pepper. (Yield: 2 quarts)
To assemble pastitsio, coat a 20 x 12 x 2-inch hotel pan with cooking spray. Layer, in order, with 2 pounds pasta, 1 1/2 quarts beef sauce, 1 quart cheese sauce, 1/2 cup breadcrumbs and 2 ounces cheese. Repeat layers with remaining ingredients. Bake in 275°F convection oven or 325°F conventional oven for 25 minutes or until pastitsio reaches an internal temperature of 155°F. Cut into 32 servings.
Recipe courtesy of Ida Shen, Assistant Culinary Director, Berkeley, Calif.
