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1
To make meat sauce, melt butter in a large skillet; add onion; saute until golden.
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2
Add beef and lamb; saute until browned.
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3
Add the garlic, tomato sauce, salt, bay leaf, oregano, and cinnamon; heat to simmering.
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4
Cover and cook over low heat, stirring occasionally, 30 minutes.
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5
Stir in the parsley.
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6
While meat sauce is cooking, prepare the bechamel sauce.
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7
Melt the butter in a saucepan; gradually stir in the flour until a smooth paste forms.
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8
Saute, stirring constantly, over low heat 3 minutes.
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9
Gradually stir in the milk; whisk over medium heat until sauce is thickened and smooth and comes to a boil.
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10
Beat the eggs thoroughly in a large bowl; gradually add the hot sauce to the eggs, whisking thoroughly.
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11
Add the salt, black pepper, and nutmeg.
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12
Cook the elbow macaroni in plenty of boiling salted water until slightly undercooked, about 10 minutes; dram.
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13
Heat oven to 350F.
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14
Select a 3-quart or 14 x 10-inch baking dish.
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15
Generously butter dish.
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16
Add half the cooked macaroni.
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17
Sprinkle with half the cheese.
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18
Top with all of the meat sauce.
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19
Spoon remaining macaroni over sauce.
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20
Pour bechamel sauce over top and sprinkle with remaining cheese.
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21
Bake until custard is set and top is browned and bubbly, about 50 minutes.
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22
Let stand about 15 minutes before cutting into squares and serving.
