Macarona bil Fourn

Macarona bil fourn is spaghetti baked in an allspice-seasoned tomato-beef sauce, topped with a rich layer of bechamel sauce. In Palestine, all pasta is referred to as “macarona” and I like to use bucatini  because it is closest to what my family-in-law uses. You can also use your favorite jarred tomato sauce instead of making one from scratch if desired.



  • 1lb bucatini or spaghetti

Tomato-beef sauce

  • 1/2lb ground beef
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1-2 gloves garlic, finely chopped
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1 teaspoon allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1 15oz can tomato sauce
  • 1/2 cup chopped fresh basil
  • 1 cup water


  • 2 cups whole milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 egg yolk


  • 1/2 cup grated cheese (parmesan, gruyere, mozzarella etc)


  • Prepare the tomato -beef sauce by heating the olive oil in a medium size sauce pan over medium-high, add the ground beef and cook until it looses its pink color, about 5 minutes.
  • Add the onions, garlic, bay leaves and spices, stirring until onions soften, about 5 minutes.
  • Add the tomato sauce, basil and 1 cup of water and cook uncovered for about 20 minutes.
  • Meanwhile, make the bechamel by warming the milk. In another saucepan, heat the butter over medium-high heat and add the flour. Stir as the butter melts and cook stirring constantly until the mixture darkens, about 5 minutes. Reduce the heat to low and stir in the milk slowly. Add the white pepper and salt and simmer for another 5-10 minutes. Stir in the egg yolk.
  • Prepare and cook the pasta according to package directions.
  • Transfer half of the cooked pasta to a large baking dish. Spoon the tomato-beef sauce over the top, then top with remaining pasta. Spoon the bechamel over the top and then sprinkle the cheese over the bechamel.
  • Bake at 350 for 30 minutes.


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