First the meat mixture. In a large skillet brown the ground meat, onion and garlic until the meat is brown and the onions tender.

Drain out fat & discard.

Stir in the diced tomatoes, wine, parsley, oregano, salt and cinnamon. Bring to boil and reduce heat and continue to simmer 10 minutes.

Take off heat and gradually stir in one of the beaten eggs (stir constantly till all combined or you will get scrambled eggs) then set aside.

Now for the sauce mixture. In a medium saucepan, melt the butter (or margarine.

Once melted, stir in the flour and pepper. Only add 1 1/2 cups of the milk. Cook and stir till thickened and bubbly. Cook and stir 1 minute more.

Gradually (while constantly stirring) add the sauce mixture to 2 of the beaten eggs. Stir in half of the parmesean cheese.

To the cooked elbow macaroni, toss with the remaining beaten egg, milk and parmesean.

Now to assemble: Spray a large 9x11 (not sure of size) baking pan with nonstick spray. Lanyard HALF of the macaroni mixture, add all the meat mixture, the other HALF of macaroni mixture, and then all of the sauce.

Sprinkle all over top some cinnamon to cover.

Bake in a preheated 350°F oven for 30-35 minutes until set. Take out and let stand for 5 minutes. Serve.