Instructions: In 4 tablespoons butter, saute the ground beef with the onions, garlic, parsley (crumbling the meat with a fork) until golden brown. Add cinnamon, nutmeg, salt, pepper, wine and tomatoes sauce. Simmer for 30 minutes, and remove from fire. Meanwhile, boil the macaroni in salted water according to the directions on the package. When cooked, rinse and drain the macaroni. Place it

In a bowl, and add 1/4 pound melted butter, beaten eggs, and a generous sprinkling of grated cheese. Mix well. Spread half of the macaroni mixture on the bottom of a greased 9 x 13 x 2 baking pan. Cover evenly with the meat sauce, sprinkle with grated cheese, spread remaining macaroni over meat, sprinkle with grated cheese, cover with the bechamel sauce, sprinkle lavishly with grated cheese, dot with butter, and sprinkle very delicately with a few pinches of cinnamon. Bake at 350 degrees for 1 hour. Cool and cut into 3 inch squares.

Serves 12

Bechamel Sauce (makes 2 cups)

2 c hot milk
3 T flour
1/4 c butter
salt and white pepper
This basic white sauce, although attributed to the French, was widely used in ancient Greek cookery. Melt butter in a pan, add flour, and stir until smooth.

Lower heat, and gradually add the hot milk, stirring constantly until it thicken. Season with s and p. (Variations: When used with pastitso add 1/2 t cinnamon. When used for moussaka, add a dash of nutmeg)

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