Pasticcio (Greek Lasagna)

Beef Mixture:
1 tblspn olive oil
2 lbs. ground chuck or beef
1 small, finely chopped onion
2 finely chopped cloves garlic (to taste)
6 whole cloves
2 tspns salt
1/2 tspn pepper
1 - 14.5 oz can of diced tomatoes

Noodles:
1 lb. Pasticcio noodles (found at any Greek or Italian store)
1 tblspn salt
1 cup grated Kefalotiri Cheese (or Parmesan)

Besamel:
1/2 cup butter (one stick)
3/4 cup flour
4 hot cups milk
Salt
Pepper
Dash of nutmeg (optional)
1 cup grated Kefalotiri Cheese (or Parmesan)
4 egg yolks

For the beef mixture: Heat the olive oil in a large frying pan and sauté the ground beef and onion and garlic until slightly browned. Add remaining ingredients, cover and cook over a medium heat for approximately twenty minutes.

Noodles: Cook the pasticcio in salted boiling water until soft but firm. Drain and return to the pan.

Besamel: Melt the butter in a heavy saucepan; add the flour and cook, stirring constantly for 1 minute. Add the milk all at once, and stir until the sauce is smooth. Add salt, pepper and nutmeg. Remove from heat and stir in the cheese and egg yolks.

Sprinkle a 9”x13” Pyrex pan with grated Kefalotiri or Parmesan and put in half the pasticcio. Sprinkle with Kefalotiri or Parmesan and cover with half the beef mixture. Repeat with the rest of the pasticcio and beef mixture and Kefalotiri. Spoon besamel over the top and sprinkle that with the rest of the cheese and cook at in 350 Degree oven for about 45 minutes or until golden brown. Let settle for 20 minutes and then cut into square pieces and serve. Kali Orixi!