Summary

Ingredients

• 250 g pasta (macaroni)
• 1 onion (s), diced
• 4 tomato (s), diced
• 500 g minced meat, mixed
• liter ⅛ red wine
• liter ⅛ broth
• 2 tablespoon tomato paste
• 4 tablespoon parmesan
• 1 tablespoon breadcrumbs
• 1 clove garlic, chopped
• Cinnamon, ground
• salt
• pepper

For the sauce: (bechamel)

• 4 tablespoon butter
• 4 tablespoon flour
• 0.5 liter ½ milk
• 3 egg (s)
• 4 tablespoon parmesan
• salt
• pepper
• nutmeg
• Breadcrumbs for sprinkling
• Parmesan for sprinkling
• Butter, cut into flakes, for sprinkling
• Butter for the mold
• Breadcrumbs for the mold

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Instructions

1. Cook the macaroni according to the instructions on the packet.
2. Fry the minced meat, add diced onion and tomato, tomato paste and garlic. Pour in the wine and broth and season with cinnamon, salt and pepper.
3. Drain the pasta and then mix with breadcrumbs and parmesan.
4. Butter a baking dish and sprinkle with breadcrumbs. Pour one layer each of pasta, minced sauce, noodles, and minced sauce.
5. Preheat the oven to 180 ° C top and bottom heat.
6. Make the bechamel sauce: melt the butter and stir in the flour. Pour milk carefully and stirring constantly. Bring to the boil until a thick sauce is formed. Remove from heat and let cool slightly. Stir in the parmesan and eggs and finally season with salt, pepper and nutmeg.
7. Pour the bechamel sauce over the casserole and sprinkle with breadcrumbs, parmesan and butter flakes.
8. Put in the oven and bake for about 45 minutes.