2 lb. ground beef
1 tbsp. chopped parsley
1 tsp. cinnamon
8 oz. tomato sauce
Butter
1 lb. macaroni
Grated cheese
1 onion, chopped
1 garlic clove, minced
1/2 tsp. nutmeg
1/2 c. white wine
Salt and pepper
3 eggs, beaten
4 c. bechamel sauce

In 4 tablespoons butter, saute the ground beef with the onions, garlic, parsley (crumbling the meat with a fork) until golden brown., Add cinnamon, nutmeg, salt, pepper, wine and tomato sauce; simmer for 30 minutes and remove from fire. Meanwhile boil the macaroni in salted water according to the directions on the package; when cooked, rinse and drain the macaroni. Place it in a bowl and add 1/4 pound melted butter, beaten eggs and a sprinkling of grated cheese; mix well. Spread half of the macaroni mixture on the bottom of a greased 9 x 13 x 2 inch baking pan, cover evenly with the meat sauce, sprinkle with grated cheese and spread remaining macaroni over meat. Sprinkle with grated cheese, cover with bechamel sauce, sprinkle lavishly with grated cheese, dot with butter and sprinkle very delicately with a few pinches of cinnamon. Bake at 350 degrees for 1 hour. Cool and cut into 3 inch squares. Yields 12 servings.