Wednesday, October 26, 2011
I'm in the mood this morning for some pasta. This is a delicious dish that I think your whole family will enjoy.
1 pound ground beef
1 large onion, chopped
1 8 oz can tomato sauce
1/3 cup dry white wine
4 inches stick cinnamon
8 oz dried penne pasta
2 eggs, beaten
3/4 cup milk
2 tablespoons butter or margarine, melted
2 tablespoons butter or margarine *not a typo*
2 tablespoons all purpose flour
1/4 teaspoons salt
1/8 teaspoon black pepper
1 1/2 cups milk
3 eggs, beaten
1 cup shredded romano cheese
For meat sauce:
In a large skillet cook ground meat and onion until meat is brown and onion is tender. Drain off fat. Stir in tomato sauce, wine, and stick cinnamon. Bring to boiling; reduce heat. Cook and simmer for 30 minutes, stirring occasionally. Discard stick cinnamon.
Meanwhile, cook pasta according to package directions; drain. In large bowl combine the 2 eggs, the 3/4 cup milk, the 2 tablespoons melted butter, and the cooked pasta; toss to combine. Set aside.
For cream sauce:
In a small saucepan melt the 2 tablespoons butter over medium heat. Stir in flour, salt and pepper. Gradually add the 1 1/2 cups milk. Cook and stir until thickened and bubbly. Gradually stir hot mixture into the 3 eggs. Set aside.
Preheat oven to 350 degrees F. Grease a 3 quart rectangular baking dsh. Layer half of the pasta mixture in prepared dish. Spread with meat sauce and sprinkle with 1/3 cup of the cheese. Top with remaining pasta mixture; sprinkle with another 1/3 cup of the cheese. Pour cream sauce over all; sprinkle with reamining cheese.
Cover and bake for 20 minutes. Uncover; bake about 15 minutes more or until a knife inserted in center comes out clean. Let stand for 15 minutes before serving. Makes 8 servings.