Method

• Place water and onion in skillet and saute until onion withers

• Add ground meat and season with salt. Pepper and cinnamon.

• Add tomato puree, butter and wine and allow to cook over low heat until juices are absorbed. Keep covered, stirring occasionally.

• Remove from heat and stir in bread crumbs.

• Cover and set aside.

• For bechamel, heat butter is saucepan just until melted. Stir constantly and do not brown.

• Remove from heat and add flour, salt and pepper. Stir until smooth.

• Add beaten egg yolk to milk and add that mixture, a small amount at a time, to butter mixture.

• Place over medium heat. Bring to a boil, stirring constantly.

• Reduce heat. Simmer 1 minute. Cover and set aside.

• Boil macaroni in salted water. Do NOT overcook. Darin.

• In pasta pot, melt ¼ # butter and add well beaten eggs.

• Return macaroni to pot and mix well into egg/butter mixture.

• Add 1c white sauce and 1c grated cheese and mix thoroughly.

• Butter or pam a 9” x 12” pan and sprinkle with bread crumbs. Pour half of macaroni mixture in and spread evenly. It is traditional to have the macaroni “line up” in same direction as pan.

• Spread meat over macaroni.

• Top with rest of macaroni.

• Pour remaining 3c of white sauce over this and spread evenly.

• Top with additional grated cheese.

• Bake uncovered at 350F for about 1 hour.