Ingredients
Scale
- 1 pound elbow macaroni
- 2 pounds ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 cup red wine
- 1 cup grated Parmesan cheese
- 4 cups milk
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente; drain and set aside.
- In a large skillet, sauté the onion and garlic until softened. Add ground beef and cook until browned.
- Add diced tomatoes, tomato paste, red wine, cinnamon, and nutmeg to the beef. Simmer for 20 minutes.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux, then slowly add milk, whisking until the sauce thickens.
- Remove from heat and beat in eggs and half of the cheese.
- Layer the cooked macaroni in a baking dish, followed by the meat sauce, and then the béchamel sauce. Top with remaining cheese.
- Bake for 45 minutes until golden brown.
Notes
- Serve with a side salad for a complete meal.
- Leftovers can be reheated in the oven.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg