Pastitsio

Cook the macaroni in bubbling hot salted water for 15 minutes and drain. Remove the skin from the onion and chop it. Heat 2 tablespoons of butter in a frying pan and cook the onion until translucent. Add the mince and stir-fry until it turns gray. Rinse the tomatoes, cut them crosswise and put them briefly in boiling water and peel them. Cut out the green stalk. Cut the tomatoes into eighths and pass them through a sieve. Add the tomatoes to the minced meat. Add the parsley and season with salt, pepper and cinnamon. Pour the white wine and simmer in the frying pan for 15 minutes without a lid on low heat. Stir occasionally. In the meantime, heat the milk for the sauce but do not make it. In a saucepan melt the remaining butter, sift the flour and color in the butter. Slowly pour in the milk while stirring. Season the sauce with nutmeg, salt and pepper and simmer on low heat for 5 to 10 minutes. The sauce loses its floury taste and thickens. Remove the sauce from the stove. Mix 2 eggs and add them to the sauce. Preheat the oven to 200 °C. Put half of the macaroni in a buttered ovenproof dish and sprinkle with half of the cheese. Mix the remaining egg and add it to the minced meat. Fill the minced meat mixture on the macaroni and form the remaining macaroni on top. Mix the sauce with the remaining cheese with

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