Brown beef in a pan. Add onions and garlic and cook until soft. Deglaze with the red wine and reduce to 2 tablespoons. In a small bowl, mix together tomato puree and crushed tomatoes to make a sauce. Add to the onions and garlic, and then add the water. Season with salt, pepper, cinnamon, and nutmeg. Simmer for 10 minutes.
Cook macaroni in salted water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese, mix well. Heat up milk on medium high until it comes to a simmer. In a separate pan, melt the butter. Whisk in the flour until well blended. Whisk in warm milk. Bring mixture to a simmer and cook until fairly thick. Season with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup of cheese.
In a buttered 13 by 9-inch baking dish, layer macaroni mixture and meat sauce, cover with white sauce and sprinkle with remaining grated cheese on top. Bake in a preheated 350 degree oven for 45 minutes. Remove from the oven to rack and let stand for 15 minutes. Cut into squares.
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|Serving Size: 1 recipe (5194g)|
|Recipe Makes: 4|
|Calories from Fat: 6196 (59%)|
|Amt Per Serving||% DV|
|Total Fat 688.5g||918 %|
|Saturated Fat 364.6g||1823 %|
|Monounsaturated Fat 188.1g|
|Polyunsanturated Fat 29.1g|
|Cholesterol 2921.8mg||899 %|
|Sodium 5264.4mg||182 %|
|Potassium 9467.8mg||249 %|
|Total Carbohydrate 702.1g||207 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 684.8g|
|Protein 348.7g||498 %|
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Calories per serving: 10556
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