A great pasta dish for any occasion:
Make pasta al dente and drain. Remove the skin from the onions, peel the tomatoes (cut the skin and place briefly in boiling water), rinse the parsley and chop finely. Fry onions in 20 g butter until translucent and add minced meat. Add tomatoes and season with cinnamon, pepper and salt. Pour wine and evaporate. Add the parsley.
Make a béchamel sauce with the rest of the butter, the flour and the milk. Sauté the flour in the butter and simmer with the milk for 10-20 minutes. Season with salt, pepper and a pinch of nutmeg. Stir in the eggs. Grate the cheese.
In a buttered dish, fill half of the macaroni, sprinkle with 2 tbsp cheese. Stir the rest of the cheese into the sauce. Mix 5 tbsp of the sauce into the meat. Spread the minced meat on the pasta and evenly distribute the rest of the pasta on top. Cover with the sauce.
Bake at 200 °C for 40 min.
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