Makaronia tou fournou

Preparation

Baking Directions:

Prepare the ground mixture: Heat oil in a frying pan and add onions.

When onions are soft, add the meat and stir until light brown.

Pour in the wine.

When it boils, add parsley, mint, tomatoes, salt, pepper and tomato paste.

Stir, cover and simmer on low heat for about 20 minutes.

Prepare the bechamel sauce: Warm the milk in a saucepan.

Melt butter in another pan and add flour to it slowly.

Stir constantly with a whisk until mixture becomes a thick paste.

Now take the heated milk and, little by little, add to the flour, stirring constantly until it becomes a thick cream.

This must be done carefully to avoid any lumps.

Remove from heat and add the egg yolks, grated cheese, nutmeg, salt and pepper.

Prepare the macaroni: Boil water in a pot, adding salt, olive oil and then the macaroni.

Cook for about six to eight minutes and stir a few times so that the pasta does not stick.

Drain and put in a large bowl.

Add pepper, mint, nutmeg and three teaspoons of the finished bechamel and mix well.

Grease your baking dish with butter.

Add a thick layer of the macaroni.

Sprinkle some of the cheese and cover with half of the bechamel.

Add the meat and the rest of the macaroni on top.

Cover with the remaining bechamel sauce and sprinkle with grated cheese.

Bake in a preheated oven at 350 degrees Fahrenheit for about 45 minutes or until the top is golden brown and the rest is cooked through.

Remove from the oven.

Let it cool and carefully cut into squares.

The makaronia can be served hot or cold.