Dennis Moustakis’ Marathon Pastichio

In a large pan, cook the ground beef, diced onions, diced tomatoes, tomato paste, chopped parsley, and red wine for 45 minutes. Add salt, pepper, cinnamon, allspice, and nutmeg to taste. Set to the side.

Cook the penne pasta according to instructions on package and set aside to cool to room temperature.

Mix in the egg whites with the pasta. Then, add in the beef mixture to the pasta and egg whites.

Place the entire mixture in an aluminum double large pan.

Melt the butter in a large pan, add flour, and stir. When creamy, add whole milk. As the mixture thickens, add the cheeses, plus nutmeg, cinnamon, the yellow of the eggs, and white pepper (seasonings to taste).

Pour the cream over the pan evenly. Set aside for 30 minutes then put the pan in the oven at 325 degrees for 30 to 60 minutes until it browns to your preference.

Note: To be eaten two days before running in a marathon.