How to make
Finely chop the onion and garlic. Heat the olive oil over medium heat in a deep pot on the stove. Fry the onion and garlic for about 1 minute and add the minced meat. Fry, by stirring and pressing with the spatula, until the minced meat is broken up into small crumbs and changes color - or about 10 min.
Add the wine, cinnamon stick and season with salt and black pepper to taste. Once boiling, add the diced tomatoes (or tomato sauce) and tomato puree. Add the pinch of sugar. Stir, reduce the heat and let the sauce simmer for about 40 minutes or until the liquid has evaporated.
Finally, add the chopped parsley and remove the cinnamon stick.
Meanwhile, while the sauce is boiling, cook the macaroni according to the manufacturer's instructions. Strain and return them into the pot and back onto the heat for about a minute. Add the butter and mix well to spread the butter all over the macaroni. Remove them from the heat.
Make the béchamel sauce by heating the butter in a saucepan on the stove over medium heat. Add the flour and by stirring constantly, fry it for about a minute until golden. Add the milk in a thin stream and mix with a wire whisk to avoid lumps.
Cook for about 5 minutes or until thickened. Remove it from the heat and let it cool for about 5 minutes. Add the egg and nutmeg. Mix well.
Grease a deep baking pan with butter. Distribute half of the cooked macaroni on the bottom. Sprinkle with parmesan. Spread the stuffing with minced meat and sprinkle with parmesan again. Distribute the second part of the macaroni.
Pour béchamel on top, smooth it out and spread the remaining Parmesan over the macaroni with minced meat.
Bake the Greek-Style Oven-Baked Macaroni with Minced Meat at about 360°F (180°C) for about 40 min.
When ready, leave them to cool for about 15 minutes and then cut them into portions.
