"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Greek Pasta and Beef Recipe

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This recipe for Greek Pasta and Beef, by , is from Lloyds'N'Loves Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ivey Mitchell
Added: Monday, August 27, 2007


1 lb ground beef
1 large onion, chopped
1 garlic clove, minced
1 can (8 oz.) tomato sauce
1/2 C water
1 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pepper
1 lb elbow macaroni, cooked and drained
1 egg, lightly beaten
1/2 C grated Parmesan cheese

1/4 C butter or margarine
1/4 C flour
1/4 tsp cinnamon
3 C milk
2 eggs, lightly beaten
1/3 C grated Parmesan cheese

Cook beef, onion and garlic over medium heat until no longer pink; drain. Stir in tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Meanwhile, in a bowl, combine cooked macaroni, egg and Parmesan cheese; set aside. In a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from heat; cool slightly. Stir a small amount of hot mixture into eggs; return all to pan. Cook and stir for 2 minutes. Remove from heat; stir in cheese. In a greased 3-qt. baking dish, spread half of the macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350 for 45-50 minutes or until bubbly and heated through. Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Prepared a little like lasagna with a nice, ethnic taste and great leftovers.




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