Source: Judy Pistrang

Meat Sauce

1 lb. ground beef

1 chopped onion

1 T parsley

1 large clove garlic

1 tsp cinnamon

1/2 tsp nutmeg

1 can (8 oz) tomato sauce

1/2 cup white wine

salt and pepper

Saute meat, onions, garlic and parsley in 2 T butter until brown. Add spices, wine and tomato sauce. Simmer 30 minutes

Bechamel Sauce

2 T butter

2 T flour

2 cups milk

salt and pepper

2 eggs

1/3 cup parmesan cheese

Melt butter & stir in flour, salt, pepper. Add milk, bring to boil 'til thick. Remove from heat. Beat eggs & add some cream sauce to them. Return all to saucepan & mix well. Add parmesan cheese.

Pasta etc.

1 lb. macaroni

1 stick butter

3 eggs

1/4 cup parmesan cheese


Boil 1 lb. macaroni (6 minutes) until not quite tender. Drain. Add 1 stick melted butter, 3 beaten eggs, 1/4 cup parmesan cheese. Spread slightly more than half of macaroni mixture in greased 9 x 13 pan. Sprinkle with cinnamon. Cover with meat sauce. Sprinkle with parmesan. Spread remaining macaroni. Sprinkle with cinnamon. Cover with Bechamel Sauce. Sprinkle with parmesan.

Bake at 350 for 1 hour.