Ingredients
The following ingredients have 4 Servings
- 1 lb lean ground hamburg
- ½ cup chopped onion
- 2 cloves garlic (minced)
- 8 oz can tomato sauce
- ¼ cup dry red wine
- 1 Tbs chopped Italian flat-leaf parsley
- ½ tsp dried oregano
- 1 tsp kosher salt
- ¼ tsp cinnamon
- ¼ fresh cracked pepper
- 1 egg (lightly beaten)
- 2 Tbs unsalted butter
- 2 Tbs all-purpose flour
- 1½ cup milk
- 2 eggs (lightly beaten)
- ¼ cup fresh grated parmesan
- ¼ tsp fresh cracked pepper
- ½ tsp kosher salt
- 1 Tbs chopped Italian flat-leaf parsley
- ¼ cup fresh grated parmesan
- 8 oz tubular macaroni or ziti
- 1 egg (lightly beaten)
- ¼ cup milk
- ¼ tsp kosher salt
Instruction
- In a large skillet, cook meat, onion, and garlic until meat is no longer pink. Drain fat (if necessary). Stir in the tomato sauce, wine, parsley, oregano, salt, and cinnamon. Bring to a boil, reduce heat, and simmer gently 10 min. Set aside to cool.
- For the sauce, melt the butter in a medium saucepan. Stir in the flour and cook, whisking, 1 minute. Slowly whisk in the milk. With a wooden spoon, cook and stir until thickened enough to coat the back of the spoon. Remove from the heat, and stir in the cheese, salt, pepper, parsley. Set aside.
- Cook the macaroni in heavily salted water to al dente. Drain and toss with egg, milk, cheese, and 1/4 t salt.
- Gradually stir the meat mixture into an egg (this is called tempering so the egg doesn't scramble). Separately, stir the bechamel sauce into the last 2 eggs (also tempering).
- Heat oven to 350F.
- To assemble, layer 1/3 the macaroni mixture into a 8x8x2 baking dish. Follow with all of the meat mixture, then the rest of the macaroni. Top with the sauce. Sprinkle with additional cinnamon. Bake at 350F for 30-35 min or until set. Let stand 5 min before serving.
