• 1 lb macaroni
  • *Sauce
  • 1 large onion, finely chopped
  • 2-3 cloves of garlic
  • 1 lb minced beef
  • 1 can of peeled tomatoes, chopped
  • 1-2 tbsp tomato puree
  • 2 bay leaves
  • salt & pepper
  • **Béchamel Sauce
  • 2 oz butter
  • 2 tbsp plain flour
  • 1 pint of milk
  • 8-12 oz kasseri cheese or strong cheddar cheese-grated
Greek – Makaronia tou Fournou

*Sauce Preparation:

Sauté the onions and garlic.
Add minced meat and brown.
Add peeled tomatoes, tomato puree, bay leaves and salt & pepper.
Simmer for 45 minutes until the meat is tender and the sauce has thickened.
During the last 30 minutes of the sauce cooking: Boil the macaroni in salted water and drain.

**Béchamel Sauce Preparation:

Melt the butter in a milk pan.
Stir in the flour until it forms a paste.
Add the milk a little at a time stirring continuously. (Do not stop stirring otherwise the sauce becomes lumpy).
Lastly pour in ¾ of the cheese and stir until melted.

Preparation:

In an ovenproof dish, place one third of the pasta followed by half the tomato sauce and then half the béchamel sauce. Place second third of pasta and second half of the tomato sauce. Place last third of pasta plus final layer of béchamel sauce. Add a final layer of grated cheese. Place in a medium oven for 45 minutes or until golden brown. Allow to stand for 15 minutes before serving.

Servings: 6-8

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