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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

Various

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

Pasta

baked

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