Ingredients
- MEAT MIXTURE:
- 1 large onion, finely chopped
- 2 tablespoons butter, or olive oil
- 1 1/2 lbs. ground beef
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1/4 teaspoon cinnamon
- 3/4 teaspoon oregano
- 2 cups tomato puree
- 2 tablespoons chopped parsley
- 1/2 lb. small elbow macaroni
- 1 tablespoon cooking oil
- CREAMY TOPPING:
- 3 tablespoons butter
- 3 tablespoons flour
- 3 1/2 cups milk
- 3 egg yolks
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon white ground pepper
- 1/2 cup Parmesan cheese
Preparation
Step 1
MEAT MIXTURE:
Saute onion in butter in a large heavy pan or skillet, until soft.
Stir in ground beef, and cook until lightly browned. Season with salt and pepper, cinnamon and oregano.
Stir in tomato puree and parsley. Cover and simmer gently for 20 minutes.
Cook macaroni in a large pot, until tender, but slightly firm. drain and rinse in lukewarm water. Mix oil well through macaroni to prevent from sticking together. Set aside to make Creamy Topping.
CREAMY TOPPING:
Melt butter and blend in flour.
Stir in milk, and cook about 5 mins, stirring constantly to make a thin white sauce.
Beat egg yolks lightly. Dip out 1 cup of the hot white sauce, and pour in thin stream into yolks, stirring constantly until well blended.
Pour mixture back into rest of sauce, and stir for a few mins. over low heat. Do not allow to boil. Season with nutmeg, salt and pepper.
PREPARE CASSEROLE:
Preheat oven to50 degrees.
In a greased 9" x 13" Pyrex baking casserole, put a thin layer of macaroni, a layer of meat sauce, a second layer of macaroni, and a second layer of meat sauce.
Pour Creamy Topping over all. Jiggle the dish so some of the sauce falls through all the layers.
Sprinkle Parmesan cheese over the top.
Bake for 45 minutes. Remove from oven and let stand for 15-20 minutes. Cut into large squares, and serve from pan.
serves 8