Meat Sauce:
¼ cup olive oil
2 medium red onions, finely chopped
2 cloves of garlic, chopped
1 tablespoon tomato paste
1 ½ pounds ground beef (5% fat)
½ cup red wine
1 (14-ounce) can chopped tomatoes
1 teaspoon sugar
1 bay leaf
1 cinnamon stick
1 whole clove
Sea salt and freshly ground black pepper to taste
Béchamel:
3 ounces unsalted butter
3 ounces flour
3 cups nonfat milk
2 egg yolks
3 ounces Parmigiano Reggiano or Kefalotyri, grated
Pinch of nutmeg
Salt and pepper to taste
Base:
12 ounces macaroni, preferably whole grain (can substitute penne or ziti)
1 egg, whisked
3 ounces feta cheese, crumbled
Recipe and photo courtesy of Grecian Delight [2].
Links
[1] https://oldwayspt.org/grain/wheat
[2] http://www.greciandelight.com/products/mediterranean-specialty/cheese-olives/block-feta-cheese-brine.aspx