INGREDIENTS
1 leaf
bay leaf
3 1/2 oz
butter
14 oz
canned tomatoes
1
celery stick
2
egg yolks
2
eggs
4 oz
feta cheese
3 1/2 oz
flour
2 cloves
garlic
25 oz
lean beef
12 oz
macaroni
3 1/2 cups
milk
1 pinch
nutmeg
1/4
olive oil
3 1/2 oz
parmigiano reggiano
2 media
red onions
8 servings
sea-salt
1 tsp
sugar
1 tbsp
tomato puree
1 glass
wine