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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Ground beef

  2. 1 Onion - chopped

  3. 1 Garlic clove - chopped

  4. 1/2 cup 118ml Red wine

  5. 3/4 cup 177ml Tomato puree

  6. 1 cup 62g / 2 1/5oz Canned crushed tomatoes

  7. 1/2 cup 118ml Water Salt - to taste Freshly-ground black pepper - to taste

  8. 1 teaspoon 5ml Ground cinnamon

  9. 1/8 teaspoon 0.6ml Ground nutmeg - plus more for seasoning

  10. 1 1/2 lbs 681g / 24oz Uncut macaroni

  11. 2 tablespoons 30ml Butter - plus

  12. 1/2 lb 227g / 8oz Butter

  13. 3 Eggs - separated

  14. 2 1/2 cups 592ml Grated kefalotyri or kasseri

  15. 2 Milk

  16. 1/2 lb 227g / 8oz Flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Brown beef in a pan. Add onions and garlic and cook until soft. Deglaze with the red wine and reduce to 2 tablespoons. In a small bowl, mix together tomato puree and crushed tomatoes to make a sauce. Add to the onions and garlic, and then add the water. Season with salt, pepper, cinnamon, and nutmeg. Simmer for 10 minutes. Cook macaroni in salted water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese, mix well. Heat up milk on medium-high until it comes to a simmer. In a separate pan, melt the butter. Whisk in the flour until well blended. Whisk in warm milk. Bring mixture to a simmer and cook until fairly thick. Season with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup of cheese. In a buttered 13- by 9-inch baking dish, layer macaroni mixture and meat sauce, cover with white sauce and sprinkle with remaining grated cheese on top. Bake in a preheated 350 degree oven for 45 minutes. Remove from the oven to rack and let stand for 15 minutes. Cut into squares.

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