|Ground beef||1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Mostaccioli||3⁄4 Pound, uncooked|
|Butter||3 Tablespoon, melted|
|Egg||1 , beaten|
|Half and half||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||8 Ounce|
|Butter||1⁄4 Cup (4 tbs)|
Preheat oven to 350Â°F (175Â°C).
Butter a 13" x 9" baking dish; set aside.
In a large skillet, brown meat and onion, stirring often to break up meat.
Add tomato paste, 1/3 cup water, wine, 1 teaspoon salt, pepper and cinnamon.
Simmer 10 minutes until liquid evaporates.
Bring 2 quarts water to a rapid boil in a heavy 5 quart pot or Dutch oven.
Add 1-1/2 teaspoons salt and oil.
Gradually add mostaccioli, being sure water continues to boil.
Cook mostaccioli uncovered until tender but firm, stirring occasionally.
Pour melted butter over mostaccioli; toss together.
In a small bowl, stir egg and half and half to blend.
Set aside 3 tablespoons Parmesan cheese for topping.
Toss egg mixture and remaining cheese with mostaccioli.
Place in prepared baking dish.
Spread meat sauce over mostaccioli.
Pour Creamy Sauce over meat sauce.
Sprinkle with remaining 3 tablespoons cheese.
Bake in preheated oven 45 minutes until golden.
Makes about 6 servings.
Creamy Sauce: In a medium saucepan, combine butter, milk and cornstarch.
Stir over low heat until thickened, about 15 minutes.
Stir in salt.
Remove from heat.
Beat eggs well.
Slowly stir about 1 cup hot sauce into beaten eggs.
Gradually add egg mixture to sauce; stir to blend.
Makes about 5 cups.