Top Review by barefootmommawv
I reduced this down to 10 servings. It smelled so good while cooking; but I found it to be too dry for my liking. If I were to make this again I would add an extra can of stewed tomatoes and more milk. I made exactly as stated. Thanks for posting. I made this for My 3 Chefs Nov 2008
- 5 lbs lean ground beef
- 20 cups onions, chopped
- 1⁄3 cup dried oregano
- 20 cloves garlic, minced
- 5 cups dry red wine
- 2 1⁄2 cups water
- 2 1⁄2 tablespoons cinnamon, ground
- 1 2⁄3 tablespoons salt
- 1 1⁄4 teaspoons nutmeg, ground
- 1 1⁄4 teaspoons pepper
- 146 ounces canned stewed tomatoes, undrained
- 2 1⁄2 cups all-purpose flour
- 1 1⁄4 gallons low-fat milk
- 2 1⁄2 lbs feta cheese
- 1 1⁄4 cups grated parmesan cheese, divided
- 10 large eggs
- 1 1⁄4 cups dry breadcrumbs, divided
- 5 lbs uncooked pasta
Directions See How It's Made
- Preheat oven to 375 degrees.
- Heat large nonstick skillet over medium high heat. Brown beef until no longer pink.
- Saute onions, oregano and garlic for 5 minutes.
- Add wine through tomatoes (7 ingredients), and bring to a boil.
- Reduce heat, and simmer 10 minutes or until thick.
- Combine flour, milk, and 1/4 tsp. nutmeg in medium saucepan and bring to boil.
- Reduce heat, and cook for 7 minutes or until thick, stirring constantly.
- Remove milk mixture from heat. Stir in feta cheese, half of Parmesan cheese and eggs.
- Sprinkle half the bread crumbs into a 2 large professional-size baking pans coated with cooking spray.
- Place half of the cooked spaghetti into the 2 pans, top with half th e beef mixture and then half of the cheese sauce. Repeat layers.
- Combine other half of Parmesan cheese and bread crumbs and sprinkle over the top of pans.
- Bake at 375 for 30 minutes or until golden brown (about 1 hour if recipe is made ahead). Let stand for 10 minutes before serving.
- I found it cuts well into squares for serving. Wonderful aroma, very tasty. This recipe was used successfully by a church group.