1 onion, chopped

1/4 stick butter

1½ lb ground round

1 tsp salt

1/2 tsp pepper

1/2 tsp cinnamon

1/4 tsp nutmeg

14 oz can diced tomatoes

4 Tbsp tomato sauce

1/2 c sherry (I add more as sauce gets dry)


1/2 lb macaroni

1/4 stick butter

2 ounces grated Romano cheese

2 eggs

1½ c milk

1 ounce grated Romano cheese to use in layering


1/2  stick butter

3 Tbsp flour

1 ½ tsp. salt

1 ½  c milk (since we buy fat free, I usually add a bit of half and half about a 1/2 c for part of the milk)

3 eggs

1 ounce grated Romano cheese


Make the meat sauce first so it can simmer while you make the rest. 

Sauté onions in butter in a Dutch oven or large pot.

Add ground meat and brown. Add seasonings. tomatoes, and tomato sauce. 

Add sherry. 

Cook over medium heat about 1/2 hour or until there is not much liquid left.

While that cooks make the macaroni mixture.

Cook macaroni in boiling salted water according to package directions.

Remove from heat and drain.

Return to pan off heat and add butter, stirring till it melts. 

Add cheese; mix well. Beat eggs with milk until thoroughly blended and combine with macaroni.

While the macaroni is boiling I usually make the cream sauce. Yes you will get 3 pans dirty, but it’s worth it!

Melt butter in saucepan. Remove from heat, stir in flour and blend until smooth. 

Add salt and return to heat. 

Gradually add milk, stirring constantly until thickened. Remove from heat.

ln a large bowl, beat eggs until lemon colored. 

Slowly add the milk mixture; blend well.

Now you put it all together in a large casserole.

Spread half of macaroni mixture into pan.

Add meat sauce in an even layer; sprinkle with cheese; add remaining macaroni. Carefully ladle sauce over all macaroni.

At this point you can either bake your Pastito at 350 degrees or cover and store in the refrigerator for up to 24 hours before baking. It takes about 45 minutes depending on the size of your casserole dish. YUM

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