Ingredients
1-1/2 pounds ground beef1 medium onion, chopped1 garlic clove, minced1 can (15 ounces) tomato sauce1/4 cup white wine or beef broth1 cinnamon stick (3 inches)1 bay leaf1 teaspoon sugar1/2 teaspoon salt1/4 teaspoon pepperASSEMBLY:1 pound ziti or other small tube pasta1-1/3 cups grated Romano cheese4 eggs, lightly beaten3/4 cup butter, melted, divided20 sheets phyllo dough (14x9 inches)
Preparation
Preheat oven to 350°. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles; drain.
Stir in tomato sauce, wine, cinnamon stick, bay leaf, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 20-25 minutes or until thickened, stirring occasionally. Discard cinnamon stick and bay leaf.
Meanwhile, cook ziti according to package directions for al dente. Drain and return to pan. Stir in cheese, eggs and 1/4 cup butter.
Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 9 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut phyllo stack crosswise in half; place a stack in each of 2 greased 8-in. square baking dishes.
In each dish, layer 2 cups pasta mixture and 1 cup sauce. Repeat layers. Prepare a second stack of 10 phyllo sheets, brushing each with butter; cut in half and place a stack over each dish.
Bake, uncovered, 35-40 minutes or until golden brown. Let stand 15 minutes before cutting.
