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What You Need:
(To Serve: 8)
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THE BASE
2 tablespoons butter
2 tablespoons dry red wine
1/8 teaspoon cinnamon
1 tablespoon tomato paste
½ cup finely-chopped onion
¼ teaspoon salt
Dash of pepper
¾ pound ground meat
4 cups cooked macaroni
½ cup grated Romano cheese
THE SAUCE
2½ cups milk
2 tablespoons butter
5 tablespoons flour
½ teaspoon salt
2 egg yolks, beaten
½ cup grated Romano cheese
¼ cup chopped parsley
Paprika
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| How To Cook: |
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1. Put the butter, red wine, cinnamon, tomato paste, onion, salt, and pepper in a covered casserole. Cook 5 minutes in the microwave oven, stirring once or twice. Add the ground meat. Break up.
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2. Cook, covered, 8 minutes, stirring twice to redistribute the heat and to break up the meat. Add the macaroni and Romano cheese. Put into a 2-quart rectangular (12 inch x 8 inch) casserole.
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3. For the sauce, melt the butter in a 4-cup measure or small casserole. Work in the flour and then a small amount of milk. Continue mixing in the milk and then add the salt.
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4. Cook, stirring occasionally, until hot. Mix a small amount of the milk mixture into the egg yolks. Then gradually beat into the remaining milk mixture.
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5. Stir in ¼ cup of the Romano cheese. Pour sauce over the macaroni mixture. Sprinkle on the remaining ¼ cup Romano cheese and the paprika.
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6. Bake, covered lightly, 8 minutes or until done. Cool slightly and cut into squares to serve.
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