From the Kitchen of "Chef" Norm

Source (if known): Better Homes & Gardens New Cookbook
My notes: I have made this recipe many times and it is very good and different.

Serves 6


1 pound ground lamb, ground beef or ground pork
1/2 cup chopped onion
2 cloves garlic, minced
1 - 8 oz. can tomato sauce
1/4 cup dry red wine
2 tablespoons snipped parsley
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 eggs, beaten individually
3 tablespoons margarine or butter (I prefer butter)
3 tablespoons all purpose flour
1/4 teaspoon pepper
1 3/4 cup milk
1/2 cup grated Parmesan cheese
1 cup elbow macaroni, cooked and drained

In a large skillet, cook meat, onion, and garlic till meat is brown and onion is tender.  Drain fat.

Stir in tomato sauce, wine, parsley, oregano, salt and cinnamon.  Bring to boiling, reduce heat.

Simmer for 10 minutes.  Gradually stir meat mixture into ONE of the eggs and set aside.

For sauce, in a medium saucepan melt margarine or butter.  Stir in flour and pepper. 
Add 1and 1/2 cups of milk (reserve 1/4 cup from above) all at once.  Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.

Gradually stir sauce into TWO of the beaten eggs.  Stir in HALF of the Parmesan cheese.  Toss macaroni
with the remaining egg, milk and Parmesan cheese.

To assemble,  in a 8 x 8 x 2 inch baking dish, layer HALF of the macaroni mixture, all of the meat mixture,
remaining macaroni mixture, and all of the sauce. 
Sprinkle with additional cinnamon, if desired. 

Bake in a 350 degree oven for 30 to 35 minutes or till set.  LET STAND 5 minutes.
Plate below, maybe with some bread