Source: Judy Pistrang and Barbara Pistrang

Meat Sauce
1 lb. ground beef
1 chopped onion
1 T parsley
1 large clove garlic
1 tsp cinnamon
1/2 tsp nutmeg
1 can (8 oz) tomato sauce
1/2 cup white wine
salt and pepper

Saute meat, onions, garlic and parsley in 2 T butter until brown. Add spices, wine and tomato sauce. Simmer 30 minutes

Bechamel Sauce
2 T butter
2 T flour
2 cups milk
salt and pepper
2 eggs
1/3 cup parmesan cheese

Melt butter & stir in flour, salt, pepper. Add milk, bring to boil 'til thick. Remove from heat. Beat eggs & add some cream sauce to them. Return all to saucepan & mix well. Add parmesan cheese.

Pasta etc.
1 lb. macaroni
1 stick butter
3 eggs
1/4 cup parmesan cheese

Boil 1 lb. macaroni (6 minutes) until not quite tender. Drain. Add 1 stick melted butter, 3 beaten eggs, 1/4 cup parmesan cheese. Spread slightly more than half of macaroni mixture in greased 9 x 13 pan. Sprinkle with cinnamon. Cover with meat sauce. Sprinkle with parmesan. Spread remaining macaroni. Sprinkle with cinnamon. Cover with Bechamel Sauce. Sprinkle with parmesan.
Bake at 350 for 1 hour.