Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

 Pasta

8

 ounces

 cooked elbow macaroni -- drained

3

 tablespoons

 unsalted butter -- melted

1/3

 cup

 grated fresh Parmesan cheese

1/3

 cup

 2% low-fat milk

1

 whole

 egg -- beaten

1/2

 teaspoon

 salt

 Meat Sauce

1

 pound

 extra lean ground beef or lamb

1

 small

 onion -- minced

1

 large

 clove garlic -- minced

6

 ounces

 no salt added tomato paste

1/4

 cup

 red wine

1/2

 teaspoon

 salt

1/2

 teaspoon

 ground cinnamon

1/4

 teaspoon

 ground nutmeg

1/8

 teaspoon

 freshly ground black pepper

 White Sauce

2

 cups

 Basic White Sauce -- see recipe

1/3

 cup

 grated fresh Parmesan cheese

Heat oven to 350°F.

Add butter, milk, 1/3 cup Parmesan, egg, and salt to macaroni. Set aside.

In large skillet brown meat and onion until no pink remains and onion softens. Drain excess fat.

Add garlic and tomato paste and cook for one minute.

Add wine, salt, cinnamon, and nutmeg. 

Add Parmesan to white sauce.

In a 2 quart casserole layer 1/2 the pasta. Top with all of the meat. Layer rest of pasta. Pour white sauce over top.

Baked uncovered for 40 minutes.

Makes 6 servings.