1 tablespoon butter
2 lbs. ground beef
1 small, finely chopped onion
1 clove garlic
2 teaspoons salt
1/2 teaspoon pepper
Chopped parsley
1/2 cup white wine
2-3 peeled or diced tomatoes
1 lb. can tomatoes
1 egg whites
The Sauce:
1/2 cup Butter
3/4 cup Flour
4 hot cups Milk
Salt
Pepper
Nutmeg
1 cup grated (or Parmesan) Kefalotiri Cheese
2 and 2 egg yolks Eggs
1 lb. Macaroni
1 tablespoon Salt
2 tablespoons Butter
1 cup grated (or Parmesan) Kefalotiri Cheese
Directions:
For the filling:
Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned.
Add remaining ingredients, except egg white, cover and cook over a medium heat;
allow to cool and add egg whites.
To make the sauce:
Melt the butter in a heavy saucepan, add the flour and cook stirring constantly for 1 minute.
Add the milk all at once, and stir until the sauce is smooth.
Add salt, pepper and nutmeg.
Remove from heat and stir in the cheese, eggs and egg yolks
Cook the macaroni in salted boiling water until soft but firm.
Drain and return to the pan. Add the butter
Butter a baking pan and put in half the macaroni.
Sprinkle with cheese and cover with the meat filling.
Top with remaining macaroni.
Sprinkle with cheese and cover with the sauce.
Sprinkle top with the rest of the cheese and cook in a moderate oven
for about 45 minutes or until golden brown.
Leave for 20 minutes then cut into square pieces and serve.
