Name: Authentic Makaronia Tou Fournou (Greek Baked Pasta)
Prep time: 30 min
Cook time: 60 min
Yield: 6
Cuisine: Greece
Ingredients: *For the Meat Sauce (Kima):**; 2 tablespoons olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 500 grams ground beef (or a mix of beef and pork); 1/2 cup dry red wine; 700 grams crushed tomatoes or tomato puree; 1 tablespoon tomato paste; 1 teaspoon sugar; 1 bay leaf; 1 cinnamon stick; 1/2 teaspoon ground nutmeg; Salt and freshly ground black pepper to taste; 1/4 cup fresh parsley, chopped; *For the Béchamel Sauce:**; 100 grams unsalted butter; 100 grams all-purpose flour; 1 liter whole milk, warmed; 1/4 teaspoon ground nutmeg; Salt and white pepper to taste; 2 large egg yolks; 100 grams Kefalotyri or Parmesan cheese, grated; *For the Pasta Assembly:**; 500 grams tubular pasta (such as Penne Rigate, Rigatoni, or Hifli/Kolonaki); 100 grams Kefalotyri or Parmesan cheese, grated (for topping); Olive oil (for boiling water)

Makaronia Tou Fournou Greece

Baked pasta dish made with tubular pasta, minced meat, tomato sauce, and bechamel sauce.

Pasta baked

Made with

Pasta minced meat tomato sauce bechamel sauce

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