INGREDIENTS:
1 pound ground beef , lamb or a mixture of both
1 onion, chopped
1 clove garlic, chopped
1/2 cup red wine
3/4 cup tomato puree
1 cup canned crushed tomatoes
1/2 cup water
Salt and freshly ground black pepper
1/2 tsp. cumin (optional)
1/2 tsp. ground fenugreek (optional)
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg, ground, plus more, for seasoning
1 1/2 pound uncut macaroni
2 tablespoons butter, plus 1/2 pound
3 eggs, separated
2 1/2 cups kefalotyri or kasseri, grated
2 quarts milk
1/2 pound flour
Nutmeg
Brown meat 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.
*Note: Tastes great with a dolyp of Tzatziki on top as a condiment.
Yield: 24 servings
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1 pound ground beef , lamb or a mixture of both 1 onion, chopped 1 clove garlic, chopped 1/2 cup red wine 3/4 cup tomato puree 1 cup canned crushed tomatoes 1/2 cup water Salt and freshly ground black pepper 1/2 tsp. cumin (optional) 1/2 tsp. ground fenugreek (optional) 1 teaspoon ground cinnamon 1/8 teaspoon nutmeg, ground, plus more, for seasoning 1 1/2 pound uncut macaroni 2 tablespoons butter, plus 1/2 pound 3 eggs, separated 2 1/2 cups kefalotyri or kasseri, grated 2 quarts milk 1/2 pound flour Nutmeg Brown meat 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. *Note: Tastes great with a dolyp of Tzatziki on top as a condiment. Yield: 24 servings
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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