2 tb Butter
1 md Onion; finely chopped
1 sm Green onion; minced
1 Celery rib; finely chopped
1 Carrot; finely chopped
2 ts Salt
Pepper; to taste
750 g Ground beef
2 md Tomatoes; chopped
2 Egg whites
1/2 kg #1 or #2 macaroni or pennaki
2 tb Unsalted butter
2 c Cheese; grated
-------------------------------BECHAMEL SAUCE-------------------------------
3 tb Butter
3/4 c Flour
1 kg Milk
Salt & pepper
2 Egg yolks
Saute the onion, green onion, celery, and carrot in the butter
until tender. Add the salt, pepper, ground beef, and a few spoons
of water. Saute a few minutes and add the tomatoes. Leave the meat
with the sauce to simmer for 30 minutes. Remove from the heat and
add the lightly beaten egg whites.
Boil 4 liters water with 1 tb salt. Put in the macaroni and leave
it to boil for 10 minutes. Add 1 cup cold water and then drain the
macaroni.
While macaroni is cooking, prepare the Bechamel Sauce. Put the 3 tb
butter and the flour into a saucepan. Stir over slow fire until
smooth. Add the milk, gradually, whisking with a wire whisk or
electric mixer. Continue cooking until sauce thickens. Remove from
the fire and add salt and pepper to taste. Optionally, grated
nutmeg is also good. Lightly beat the egg yolks, then add a few
spoonfuls of the hot sauce to them, and mix well. Then add the egg
yolks to the the rest of the Bechamel sauce, mixing them in well.
Set aside.
Put the unsalted butter into the macaroni and then put half the
macaroni into a rectangular baking pan. Sprinkle with plenty of
grated cheese and then cover with the meat. Put the remaining
macaroni on top and cover with cheese. Pour the Bechamel Sauce
over. Bake for about 40 minutes in a medium (350 F) oven. Cut into
squares when slighly cooled and serve.
