INGREDIENTS

• 2 lbs pastichio noodles
• 10 lbs ground beef
• 2 yellow onions
• � cup of garlic chopped
• 3 pieces of bay leaves
• 1 cinnamon stick
• 3 Tbs salt
• 1 cup of white wine
• 3 cups of crushed tomatoes
• � tsp of sugar in the ground beef
• 10 eggs
• 1 gallon of milk
• 1 tsp nutmeg
• � tsp white pepper
• 1 tsp salt (b�chamel sauce)
• 2 cups of parmagiana cheese Romano

DIRECTIONS

• Meat Sauce
  -Olive oil saut�ed onions & garlic to brown
  -add your ground beef chuck
  -add your bayleaves, cinnamon stick, black pepper, salt, sugar, white wine, cook for a little bit then add your crushed tomatoes cook for about a half hour.
• Boil the pasta Al Dente, strain it.
• Rue 1 lbs butter melted with 4 cups of flour to make rue
• Bechamel sauce 1 Gallon milk 1 Tsp nutmeg, � Tsp white pepper, 1 Tsp salt, Bring it all to a boil, then add your rue, then add 5 whipped eggs, mix thoroughly
• Assembling your tray Strain your ground beef , put your noodles in a bowl, mix 5 eggs, � Tsp nutmeg, 1 cup of parmagiana cheese, then add your ground beef mix it all together, then add 4 cups of your b�chamel sauce in the mix, lay 2 cups of b�chamel sauce on the bottom of your tray, then add your meat sauce mix. Then lay the rest of the b�chamel on the top. Sprinkle 1 cup of pamagiana cheese on top evenly. Bake at 350 for 45 min to golden brown.