Heat a large nonstick skillet over medium-high heat. Add the first 4 ingredients, and sauté 5 minutes. Add the wine and next 6 ingredients (wine through tomatoes). Bring mixture to a boil; reduce heat, and simmer 10 minutes or until thick.
Combine the flour, milk, and 1/4 teaspoon nutmeg in a medium sauce-pan, and bring to a boil. Reduce heat, and cook for 7 minutes or until thick, stirring constantly. Remove milk mixture from heat. Stir in feta cheese, 1 tablespoon Parmesan cheese, and egg.
Sprinkle 1 tablespoon breadcrumbs in a 2-quart casserole coated with cooking spray. Place 2 cups spaghetti in casserole, and top with 2 cups beef mixture and 1 cup sauce. Repeat layers. Combine 1 tablespoon Parmesan cheese and 1 tablespoon breadcrumbs, and sprinkle over the casserole. Bake casserole at 375° for 30 minutes or until golden brown. Let stand for 5 minutes. Garnish with fresh oregano, if desired.
Excellent recipe! I doubled up on the garlic, it's what I do. :-) I also cut back the cinnamon to 1/2 tsp. From experience I know that a little goes a long way. Everything else followed to a "T" though I might have added a few more twists of pepper and sea salt, but that's a normal "suit your taste" kind of a thing.
I too have been making this recipe since it first appeared in Cooking Light over 10 years ago. I have done lots of meat variations (since I don't eat beef): ground chicken, turkey, or lamb. Sometimes, I forgo the healthy aspect and use chicken/turkey/lamb sausage. Ha! I think the ratios are all perfect, although I often use a pound of fresh tomatoes to cut down on salt. Makes *great* leftovers!
I liked the taste of this recipe but I thought the amount of some ingredients were strange. This needed way more tomato and much less onion. I also think mushrooms might be a good addition. I'll see what I can do with the leftovers to improve the vegetable to beef ratio.
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