Servies 8:
- 2 lbs. spaghetti, cooked
- 2 lbs. minced meat
- 1 small onion, finely chopped
- 1/2 cup butter
- 1/4 cup pine nuts
- 1 teaspoon salt
- 1/4 cup tomato paste
- 1 cup water
- a dash of pepper, a dash of cinnamon
- 3 1/2 cups white sauce
- 2 eggs, lightly beaten
- 2 cups grated parmesan cheese
White Sauce (1 cup)
- 2 trablespoons butter/margarine
- 2 tablespoon flour
- 1/2 teaspoon salt
- a dash of pepper
- 1 cup milk
Melt the butter over low heat. Stir in all the ingredients except the milk. Cook the sauce until bubbles form on its surface. Remove from the fire and stir in the milk. Return the sauce over the fire and cook until thick (2 minutes).
Prepare the white sauce first. Remove from the fire and stir in 1 cup parmesan cheese. Add the lightly beaten eggs and set aside. Saute the pine in the butter until light brown in color. Remove the pine nuts and saute the onion and the minced meat over medium heat for 15 minutes. Add the seasoning, water and tomato paste to the meat. Cover and simmer over gentle heat for 15 minutes. Place half of the boiled spaghetti in a greasted ovenproof dish. Top with minced meat and cover with the remaining spaghetti. Pour white sauce on top and spread to cover the spaghetti. Sprinkle the remainig cheese on top and cook in a moderate oven for 20 minutes until golden brown. Serve hot.