Ingredients:
1 lb ground beef
1 medium chopped onions
2 teaspoons dried oregano ( or to taste)
2 tablespoons fresh minced garlic
1/2 cup red wine
1/4 cup water
3/4 teaspoon cinnamon
1 teaspoon salt
1 teaspoon fresh ground black pepper ( or to taste)
1 (14 ounce) cans tomatoes ( undrained)
1/4 cup flour
2 cups half-and-half cream
1/2 teaspoon allspice
1 cup mozzarella cheese, grated
4 tablespoons grated parmesan cheese, divided
1 eggs
1/2 cup breadcrumbs
7 ounces spaghetti ( cooked and drained)
Directions:
Heat the oven to 375 degrees F.
Grease a 2-quart casserole dish.
In a skillet saute the ground beef, onion, garlic and oregano.
Add in the wine, water, cinnamon, salt and pepper and the tomatoes with juice; bring to a boil simmer for 25-30 minutes, or until thick.
In a medium pan,combine the flour, half and half cream 1/2 tsp allspice; bring to a boil, reduce the heat and cook for 5 minutes stirring constantly until thick; remove from heat.
Stir in mozzarella cheese, 2 tablespoons Parmesan cheese and egg; mix well until cheese has melted.
In the bottom of the greased casserole dish, sprinkle 2 tablespoons bread crumbs.
Then evenly spread in about 2 cups cooked spaghetti.
Top with 2 cups of cooked ground beef mixture, then 1 cup of cream sauce.
Repeat the layers.
In a small bowl, combine the 1/2 cup bread crumbs with 2 Tbsp Parmesan cheese; sprinkle over the top of the casserole.
Bake for 25-30 minutes, or until hot and bubbly.
Servings: 4-6
Time preparation: 30 min.
Time total: 55 min.