As a Greek, I get asked to bring a "Greek dish" to any gathering. Inevitably, each time I make this dish (whether a large or small group) I always get a follow up from a guest asking for the recipe. This recipe is from my Mom and is a longtime favourite of my son's so I try to make this at each family gathering.
Portion size10 servings
Credits :Toula Butler
lean ground beef
First 9 ingredients - for base. Last 5 ingredients for cream sauce. Melt the butter in a skillet and saute the onions for about 5 minutes. Add the ground meat stirring well to brown a little. Cover and cook for about 20 minutes. Add the salt, pepper, cinnamon and tomato paste and continue to cook for another 10 minutes stirring to keep from sticking. Combine this mixture with the cooked spaghetti. Add the grated cheese and the 2 unbeaten eggs. Blend well coating evenly and pour into a lightly greased 9 x 12 baking dish about 4 inches deep. Cover evenly with the following cream sauce. Cream Sauce: Melt the butter and add the flour. Remove from heat and stir in the warm milk, slowly to keep the mixture smooth. Beat eggs slightly and add the hot mixture slowly to the eggs to keep from curdling. Add salt and cook until thickened. Pour and spread evenly on the meat and macaroni. Bake in a 375 degrees oven for about 30-40 minutes, until custard is set. Watch so as to not to brown too quickly. Cool slightly before serving.