Ingredients: |
Ingredients: 1 (16-oz) pkg. Elbow Macaroni
1 lb. Ground Beef
1 large Onion, chopped
1 garlic clove, minced
1 (8-oz) can Tomato Sauce
½ cup Water
1 t. Salt
½ t. Ground Cinnamon
¼ t. Ground Nutmeg
¼ t. Black Pepper
1 Egg, slightly beaten
½ cup Parmesan Cheese, grated
SAUCE:
1 cup Butter
¼ cup All-Purpose Flour
¼ t. Ground Cinnamon
3 cups Milk
2 eggs, slightly beaten
⅓ cup Parmesan Cheese, grated
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Directions: |
Directions:1. Cook macaroni according to package directions. Drain Macaroni. In a large bowl, combine the macaroni, 1 egg and ½ cup of parmesan cheese; set aside.
2. In a large skillet, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain.
3. Stir in tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally.
4. For sauce, 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 the heat.
5. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Stir in ⅓ cup parmesan cheese.
6. In a greased 13" x 9" baking pan spread half of the macaroni mixture. Top with all of the beef mixture; add remaining macaroni mixture. Pour sauce over the top.
7. Bake uncovered at 350* for 45 to 50 minutes or until heated through. Let stand 5 minutes before serving. |
This recipe for Greek Pasta & Beef is from