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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Meat Base: Saute onion with ground beef, breaking meat up as you go, until meat is almost done. | 2. Drain off any excess fat. | 3. Add garlic, cumin and flour, stir together well, and saute a minute or two more. | 4. Add remaining meat base ingredients and simmer gently, uncovered, for about 20 minutes, stirring occasionally. | 5. Turn off heat and cover. | 6. Pasta: Cook pasta until al dente in an ample quantity of salted water to which a bit of vegetable oil has been added (helps keep strands from sticking together). | 7. Drain well. | 8. Custard Topping: Melt butter in saucepan and mix in the flour. | 9. Let it bubble a minute or two or until you can smell a slightly nutty flavor, but do not let it brown. | 10. Gradually add most of the milk, whisking. | 11. Let it cook about 10 minutes, stirring, until well thickened, then remove from heat. | 12. Mix the nutmeg, salt and pepper into the grated cheese. | 13. Add the eggs to the remaining milk in your measuring cup and whisk. | 14. Whisk the egg and milk mixture into the sauce, then whisk the cheese mixture into the sauce also. | 15. Assembly: Layer 1/2 of the pasta in the bottom of your baking pan. | 16. Then add all of the meat sauce, removing the bay leaf and any stems from the marjoram. | 17. Top with remaining pasta, then pour the custard sauce over all. | 18. If everything is still hot when you assemble it, bake at 400 degrees Farenheit for about 35 minutes. | 19. If merely warm, or if using a glass or ceramic pan instead of a metal one, bake for about 45 minutes at 350 degrees Farenheit. | 20. Top should be slightly golden, edges slightly brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground	898.1139999999999	0.0	88.0877	57.7424
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
flour	2	tablespoons		144.57	31.6514	2.3502	0.5609
marjoram	4	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
beef bouillon cube	2	teaspoons		0.7	0.004	0.114	0.022000000000000002
tomato	1	can	chopped canned	62.068999999999996	13.7631	3.2384	0.5397
pasta	8	ounces		156.4892	22.6796	3.4927	5.239
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
butter	2	tablespoons	unsalted salted unsalted	171.0	7.857	5.343	14.4
egg	2			143.0	0.72	12.56	9.51
milk	2	cups		297.68	23.3264	15.372	15.9576
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
salt	1/2	teaspoon		-	-	-	-
white pepper	1/2	teaspoon		3.552	0.8233	0.1248	0.0254
hard cheese	3	tablespoons	grated canned	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.