1 (8 oz) package elbow macaroni
1 egg, beaten
1/4 cup grated parmesan cheese

MEAT SAUCE:

2 tablespoons olive oil
1 pound lean ground beef
1 onion, medium dice
1 clove garlic, minced
3 tablespoons tomato paste
1 cup beef stock
1/2 cup red wine
1 teaspoon ground cinnamon
1 teaspoon chopped fresh oregano

BECHAMEL SAUCE:

3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 egg, beaten
1/4 cup grated parmesan cheese
pinch of nutmeg

preheat oven to 350°.

bring a large pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain. combine pasta, 1 beaten egg and 1/4 cup parmesan; set aside.

for the meat sauce: heat oil in a large frying pan, add the onion and garlic and cook over medium heat for 4-6 minutes or until onions are translucent. add the teaspoon of cinnamon. add ground beef and cook, stirring until the meat is browned. add the wine pand cook over high heat for 1 minute or until evaporated. add the stock, tomato paste, oregano, salt and pepper to taste. reduce the heat and simmer uncovered for 20 minds.

for the bechamel sauce: melt butter in a small saucepan over low heat. stir in the flour and cook for 1 minute. add milk all at once. stir constantly until the sauce boils and thickens. add the nutmeg and some salt to taste. in a bowl, combine about half of the mixture with 1 beaten egg. return the egg mixture to the saucepan with the remaining white sauce. stir in 1/4 cup parmesan. stir 3 tablespoons of the bechamel into the meat sauce.

in a square glass baking dish, spread half the meat sauce in the dish, then layer half the pasta over it. layer with the remaining meat sauce and then the remaining pasta. spread the bechamel over the pasta and sprinkle with remaining cheese on top. bake for 45-50 minutes. let stand for 15 minutes before serving.

6 servings