Gourmet Recipe: Baked Macaroni Limone Style

Recipe (10 portions)

Baked Macaroni

1 kg macaroni noodles                               

100 gms butter                                                      

50 gms garlic, chopped finely                        

200 gms onion, finely diced                         
700 gms ground beef                          
1 kg tomatoes, peeled and chopped finely
2 tbsp. tomato paste                                                       

½ tablespoon cinnamon                                                    

salt and pepper

For the sauce:

50 gms butter
30 gms onion, diced
50 gms flour

600 mls milk

3 egg yolks, beaten

salt and pepper to taste

dash nutmeg

200 gms mozzarella cheese

200 gms parmesan cheese


Heat oven to 200 degrees. Cook the macaroni in plenty of water, until soft but firm, drain well and sprinkle with olive oil to stop pasta sticking together. Heat butter in frying pan, add garlic and onion and sauté on low heat until soft. Add meat and brown, then add the tomatoes, tomato paste, herbs and spices. Cook gently for twenty to thirty minutes then season. To this meat sauce, once cooled, add the macaroni. To make sauce, melt butter in saucepan and add onion, cook until soft on low heat. Add flour and take off heat, mix flour into a paste, then add the milk a little at a time, cook on low heat stirring all the time until sauce thickens. Once thick, add nutmeg, season and take off heat. After cooling, add beaten egg yolks and stir in well. Stir in all cheese. In a baking tray, layer the meat and macaroni sauce then on top put the cheese sauce. Bake for thirty to forty minutes or until brown. While the macaroni is baking, log onto bradswine.com and order your next batch of fantastic wines. Serve macaroni piping hot.


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