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.
