Pastry

Ingredients for 4 servings:

• 500 g minced pork
• 1 can of tomatoes, chopped or pureed
• 500 g pasta (macaroni)
• 1 onion(s)
• 4 tbsp margarine
• 3 eggs
• 4 tbsp flour
• salt and pepper
• nutmeg
• Fat for the mold
• some tomato paste
• 500 ml milk
• possibly Parmesan

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Greek macaroni casserole

Cook the macaroni in salted water and place in a greased baking dish. Fry the minced meat with the diced onion until crumbly. Add the canned tomatoes and a little tomato paste, season with salt and pepper, and simmer for about 15 minutes. Meanwhile, melt the margarine, add the flour, and make a roux. Whisk in 1/2 liter of milk and bring to a boil briefly. Beat 3 eggs and stir into the milk mixture. Season with salt and nutmeg and bring to a boil briefly. Be careful to stir constantly, or the mixture will burn. Spread the meat sauce over the macaroni, then pour the egg mixture over it and smooth it down if desired. If you like, you can sprinkle some Parmesan cheese on top. Place the baking dish in a preheated oven at 200°C (400°F) and bake until everything is nicely browned (about 20 to 30 minutes).