1 pound of lean ground lamb 1 pound of lean ground beef 2 onions, finely minced 4 cloves garlic, through press 4 tablespoons of melted butter 3 tablespoons of extra virgin olive oil 1 1/2 teaspoon of salt 3/4 teaspoon of ground black pepper 1/2 cup of wine, dry (optional) One 8 ounce can of tomato sauce 1 can of tomato paste 1 1/2 cup of water 1 tablespoon of crushed Greek oregano 1 1/2 pound of Greek long macaroni or ziti 3 cups of grated Kefalotiri cheese 8 ounces of feta cheese, crumbled 12 eggs, beaten until fluffy 1 quart of milk Chopped parsley
Sauté meats and onion in 1 tablespoon butter and 1 tablespoon olive oil. Add salt, pepper, garlic, oregano, tomato sauce and paste, wine, water; simmer 45 minutes until thickened. Cook macaroni in salted water until al dente; drain, rinse with cold water, drain, add rest of melted butter and olive oil. Mix. When sauce is done, place half macaroni in non-stick sprayed 14x11 inch baking dish. Sprinkle 1/3 cheese, cover with meat mixture, spread evenly. Sprinkle 1/3 more cheeses and add rest of macaroni. Beat eggs well and add milk. Carefully pour over macaroni; stick knife down several places to allow egg mixture to blend (do NOT stir). Top with remaining cheeses, dust with chopped parsley. Bake at 350ºF. for 35-40 minutes until top is a golden brown and firm when tested with knife. Let stand 20 minutes. Cut into squares. Serves 12 or more.
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