Greek Pastitsio

• 8 oz. elbow macaroni
• 2 tsp. salt
• 2 Tbsp. oleo
• 1 onion, chopped
• 1/2 lb. ground chuck
• 1 (8 oz.) tomato sauce
• 1 tsp. salt
• 2 cloves garlic, minced
• 2 tsp. ground cinnamon
• 2 Tbsp. oleo
• 2 Tbsp. flour
• 1 1/2 c. scalded milk
• 2 small eggs
• pinch of salt
• pepper and nutmeg

1. Cook macaroni in 2 teaspoons salt according to directions, but firm.
2. Drain, rinse and set aside.
3. Heat 2 tablespoons oleo in 10-inch skillet, saute onion until brown.
4. Add meat and saute until done.
5. Add tomato sauce, 1 teaspoon salt, garlic and 1/2 teaspoon cinnamon.
6. Simmer 20 minutes.
7. Grease 8-inch baking dish, put in 1/2 the macaroni.
8. Top with meat sauce, put in rest of macaroni.

elbow macaroni, salt, oleo, onion, ground chuck, tomato sauce, salt, garlic, ground cinnamon, oleo, flour, milk, eggs, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727553 (may not work)