Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Ground Meat Sauce
  • 500 gr. / 18 oz. ground beef
  • 200 gr. / 7 oz. finely chopped tomatoes(I used canned)
  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • ¼ cup white wine
  • 2 tsp salt
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • 2 bay leaves
  • 1 tbsp sugar
For the Sauce Mornay
  • 5 tbsp margarine
  • 4 tbsp flour
  • 4 cups milk, scalded
  • 1 egg
  • ½ cup parmigiano, shredded
  • ½ tsp ground nutmeg
  • 1 tsp of salt
  • 400 gr. / 14 oz. pasta, in Greece we use bucatoni or any other thick pasta such as penne or rigattoni
  • Butter for the pan
  • ½ cup parmigiano
Instructions/ Εκτέλεση
  1. Boil pasta al dente.
  2. Be careful not to be too soft as it will be further cooked in the oven.
For the Ground Beef
  1. In a skillet put the 3 tbsp of olive oil in medium heat and sauté the onion for couple of minutes.
  2. Then throw the ground beef and sauté for 3 minutes.
  3. Pour the wine and continue to sauté, until all wine is absorbed.
  4. Next add the chopped tomatoes, salt, cinnamon, ground nutmeg, sugar and bay leaves.
  5. Lower heat to low and simmer for 50 minutes.
For the Sauce Mornay
  1. In another skillet put the butter at medium heat and add the flour.
  2. Cook for a minute or two and then add the milk.
  3. Stir until the sauce starts to thicken and then remove from fire and add the egg, the salt, the spices and cheese.
  4. Put on fire again and stir until everything is incorporated.
  5. It should be a rather creamy batter, not too thick.
  6. If by any chance becomes thicker than what it should, you can add some milk to it.
  7. If it is too runny, you can add 1 tbsp of corn flour dissolved in 1 tbsp of water.
  8. Butter generously a pan or a Pyrex and throw the pasta.
  9. Above it spread the ground meat sauce.
  10. Spread ½ cup of parmigiano and continue with the sauce Mornay.
  11. Preheat oven to 175° C / 375° F and bake for 30 to 40 minutes or until golden brown on top.
Recipe by Culinary Flavors at