Filling:
1 tablespoon butter
2 lbs ground beef
1 small, finely chopped
onion
1 clove garlic
2 teaspoons salt
1/2 teaspoon pepper
Chopped parsley
1/2 cup white wine
2-3 diced tomatoes
1 lb can tomatoes
1 egg white
Heat the butter in a large frying pan and cook ground
beef and onion until slightly browned.
Add remaining ingredients, except egg white. Cover and
cook over a medium heat.
Allow to cool and add egg white.
Sauce:
1/2 cup butter
3/4 cup flour
4 cups hot milk
Salt
Pepper
Nutmeg
1 cup grated kefalotiri
cheese (or Parmesan)
2 egg yolks
Melt the butter in a saucepan, adding the flour. Cook,
stirring constanly for 1 minute.
Add the milk all at once, and stir until the sauce is
smooth.
Add salt, pepper and nutmeg.
Remove from heat and stir in the cheese, eggs and egg
yolks.
1 lb macaroni
1 tablespoon salt
2 tablespoons butter
1 cup grated kefalotiri
cheese (or Parmesan)
Cook the macaroni until soft, but firm. Drain and return to the pan. Add butter.
Place half the macaroni in buttered baking pan.
Sprinkle with cheese and cover with the meat filling.
Top with remaining macaroni. Sprinkle with cheese and
cover with the sauce.
Sprinkle with the rest of the cheese and bake at medium
heat (350° F) for about 45 minutes or until golden brown.
Wait 20 minutes. Cut into square pieces and serve.