1/3 cup olive oil
1 large chopped onion
1-28 oz. can tomato sauce
pepper to taste
1 sprig fresh oregano leaves minced or 1 teaspoon dried oregano
2-3 sprigs fresh Italian parsley minced
2 pounds Ground Beef or Lamb
3-4 cloves garlic minced
2 teaspoons ground cinnamon
1/2 cup grated Romano cheese
Brown beef or lamb in Dutch oven until done… Add onion and garlic and cook a little more… Add tomato sauce and spices. Let simmer for about 1 hour. Remove from heat and stir in the romano… (there is no need to add salt because the cheese has enough Salt in it).
Cook 1 pound cut ziti pasta or large elbow pasta according to package directions and drain well.
Layer half the pasta in a large baking dish. I use a 10×15 deep stainless pan. Be sure to allow enough room. Top with the meat mixture. Then add the remaining pasta. Set aside.
Up to this point you can prepare the casserole ahead of time, cover it with seran and refrigerate until ready to make the last layer.
1/2 cube butter
3 cups milk
2 beaten eggs
4 tablespoons flour
dash of white pepper
1/2 cup imported grated romano cheese
Melt butter in a sucepan. Whisk in flour and pepper…
Add milk all at once and whisk until smooth. Cook and stir over medium heat until mixture is thick and bubbly. Stir some of the mixture into beaten egg whisking well. Return egg mixture to saucepan. Cook and stir a little more. Stir in the romano cheese. Pour sauce over the top pasta layer. Sprinkle with additional grated romano.
