Macaroni Pastitsio (A Greek Dish)

• 1 lb. (4 c.) elbow macaroni
• 1 c. chopped onions
• 2 Tbsp. butter
• 2 lb. ground beef chuck
• 1 (10 1/2 oz.) can tomato puree
• 1 (6 oz.) can tomato paste
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. cinnamon
• 1/3 c. fine dry bread crumbs
• 1 egg
• Rich White Sauce (see recipe)
• 1 1/2 c. grated Parmesan cheese

1. Cook macaroni as directed on package; drain.
2. Cool to lukewarm.
3. In a large skillet, saute onions in butter until golden.
4. Add beef and brown evenly.
5. Stir in tomato puree, tomato paste, salt, pepper and cinnamon.
6. Simmer, covered, 30 minutes. Add bread crumbs.
7. Beat egg in a large kettle, add macaroni and toss.
8. In a large rectangular baking pan (13 x 9 x 2-inches), arrange in layers half of macaroni, the meat mixture, remaining macaroni and then rich white sauce on top, sprinkling each layer with Parmesan cheese.
9. Bake in 375u0b0 oven 30 minutes, or until cheese browns lightly.
10. Let stand 10 minutes, then cut into square portions.
11. Serves 8 to 10.

elbow macaroni, onions, butter, ground beef chuck, tomato puree, tomato paste, salt, pepper, cinnamon, bread crumbs, egg, white sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=359442 (may not work)