Pasticcio With Crema Sauce

2 lbs. ground beef 1/2-cup tomato sauce
2 teaspoons salt 1/2-cup water
1/4 teaspoon pepper 1 lb. macaroni
1 onion, chopped 1/2-cup butter
Chopped parsley 4 cups grated Romano cheese
4 tablespoons butter Breadcrumbs


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 over cook. Rinse, drain well. Grease large baking pan, 11" x 14", with melted butter; sprinkle with bread crumbs and grated cheese.



Combine macaroni with 1/2 cup melted butter arrange half of mixture in pan. Sprinkle with grated cheese, and cover with meat mixture, spreading evenly over entire surface. Cover with remaining macaroni and grated cheese. Prepare Crema.

Crema:
1/2 cup butter 4 cups milk
8 tablespoons flour 4-6 egg yolks

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* for about 50 minutes. {Cream sauce should be thick enough to form a top layer. Thin sauce will seep through macaroni.} Makes 15 servings. Freezes well.

From the new Cook Book coming in November 2002.
"Cooking with the Cap'n", Tybee Island, Ga.


If you need help in planning a menu for a special person or family gathering, Call me at [912] 786-4516 and I will be glad to help suggest a menu and how to prepare the meal.
Next Month: Chicken Riganato
Thank You, Cap'n Chris