• 1 lb Impossible or other plant-based burger OR ground beef, ground pork or ground lamb
• ½ cup onions, chopped
• 2 garlic cloves, minced
• 1 15 oz can tomato sauce
• ¼ cup dry red wine
• 2 tablespoons parsley, chopped
• ½ tsp oregano
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp cinnamon (optional)
• 4 eggs, beaten individually
• 3 tablespoons butter or vegan butter
• 3 tablespoons flour 
• 1 ¾ cups milk
• ½ cup Parmesan, grated
• 1 cup macaroni, cooked and drained

Heat oven to 350 degrees. In a large skillet, cook meat, onion and garlic until meat is brown and onion is soft. [Drain fat if not using plant-based meat.] Stir in tomato sauce, wine, parsley, oregano, salt [and cinnamon]. Bring to a boil and reduce heat. Simmer for 10 minutes. Take off heat and gradually stir in 1 of the eggs. 

In a medium saucepan, melt butter. Stir in flour and pepper. Add 1 ½ cups of milk all at once and cook until thickened and bubbly. Cook and stir 1 minute more. Turn off heat and stir 2 of the beaten eggs into the sauce. Sir in ¼ cup of grated Parmesan. Toss macaroni with the remaining egg, ¼ cup of milk and ¼ cup of Parmesan. 

To assemble, in 8X8X2-inch baking dish layer half of the macaroni mixture, all of the meat mixture, the remaining macaroni mixture, and all of the sauce.  [Sprinkle with additional cinnamon if using.]  Bake at 350 degrees for 30-35 minutes until set. Let stand 5 minutes before serving.