|Onion||1 Large, chopped fine|
|Ground beef||2 Pound|
|Tomato paste||1⁄2 Can (5 oz)|
|Water||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|White wine||1⁄2 Cup (8 tbs)|
|Elbow macaroni||1 Pound|
|Grated parmesan cheese||1 Pound|
|Eggs||2 , well beaten|
|Milk||1 Cup (16 tbs)|
Saute the onion in 2 tablespoons butter in a skillet.
Add the beef and cook, stirring, until brown.
Add the tomato paste, water, spices, seasonings and wine and simmer until thickened.
Cook the macaroni in boiling, salted water until tender, then drain.
Melt remaining butter and pour over macaroni, mixing carefully.
Spread half the macaroni in a 9 x 13-inch pan and sprinkle with half the cheese.
Spread beef sauce over macaroni and cover with remaining macaroni.
Top with remaining cheese.
Mix the eggs and milk and pour over cheese.
Bake at 350 degrees for 45 minutes.
Cool slightly and cut in squares.
Serving size: Complete recipe
Calories 7639 Calories from Fat 4194
% Daily Value*
Total Fat 470 g723.1%
Saturated Fat 220.9 g1104.7%
Trans Fat 0 g
Cholesterol 1678.3 mg559.4%
Sodium 8371.3 mg348.8%
Total Carbohydrates 430 g143.2%
Dietary Fiber 29 g116%
Sugars 65.2 g
Protein 413 g826%
Vitamin A 143% Vitamin C 90.5%
Calcium 552.4% Iron 152.7%
*Based on a 2000 Calorie diet