Greek Macaroni - PASTITSIO ATHENS

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.