Directions: |
Directions:Boil Pasta until barely tender. Drain and set aside.
Prepare meat sauce:
Heat oil or butter, add meat, crumbling with hands or chopping with side of cooking spoon; cook until meat loses red color. Remove to a bowl with a slotted spoon and pour any liquid along with it. Add a little more oil and salute the chopped onion until soft. Mix meat back into pan with onions, and then stir in the rest of ingredients. Simmer mixture for about a half hour. Cool.
While meat sauce is being prepared, in a deep bowl, mix pasta, two of the eggs, beaten, the melted butter and 1/2 cup of the grated cheese.
Butter a 9x13 baking pan.
Bechamel: Beat the remaining 3 eggs, set aside. Melt 5 tablespoons butter in a saucepan, add 5 tablespoons of flour, a little salt. Whisk together until smooth. Slowly whisk in 5 cups hot mile and cook until thickened and smooth. Remove from fire, and add the three beaten eggs. (Add a little of the hot mixture to eggs, and then whisk into the rest of white sauce. Cook for one minute)
Pour a thin layer of the béchamel on the bottom of prepared pan. Add 1/2 of mixed pasta over this. Add meat mixture over this, spreading evenly over surface. Sprinkle half (1/4) the breadcrumbs over meat. Layer remaining pasta over meat, and pour the restive the béchamel over evenly, pushing it into the corners. Dust lightly with nutmeg, then sprinkle remaining cheese and crumbs over top.
Bake @ 350ºC for 55 minutes to an hour (golden brown). Remove from oven and let set for 15-20 minutes. |
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