3 tablespoons olive oil
2 lbs. ground chuck
1 small, finely chopped onion
3 cloves garlic, minced
Salt and pepper
1 can (28 ounces) crushed tomatoes
1 tablespoon tomato paste
1/4 cup dry white wine
1/4 cup water
1/2 teaspoon cinnamon
1 lb box ziti or macaroni noodles, cooked al dente
1 1/4 cups grated Parmesan cheese, divided
1 stick butter
1/2 cup flour
4 cups milk
4 egg yolks
Pinch of nutmeg
Heat the olive oil in a large frying pan and sauté the onion for a few minutes. Add beef and cook until no longer pink and crumbly. Season with salt and pepper. Add garlic and cook another 30 seconds. Add tomatoes, tomato paste, water and wine and simmer for about 5 minutes. Stir in cinnamon.
Melt the butter in a heavy saucepan; add the flour and cook, stirring constantly for 1 minute. Add the milk, and whisk until the sauce is smooth and thickens a bit. Season with a pinch of salt, pepper and nutmeg. Remove from heat and stir in the cheese and egg yolks. Whisk until smooth. Mix pasta and beef mixture together. Place pasta in the bottom of a 9 x 13 inch pan that has been sprayed with cooking spray. Spoon cream sauce over the top and sprinkle remaining 1/4 cup Parmesan cheese on top. Bake at 350 degrees for about 45 minutes or until golden brown. Let rest for 10 minutes and then cut into square pieces and serve.
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