PASTA – LASAGNA STYLE BAKED PENNETTE WITH MEAT SAUCE

By Coo1

10 SERVINGS

Ingredients

• 1 pound pennette or ditali
• 1/4 cup EVOO
• 1 large onion, finely chopped
• 1 lb ground lamb
• 1 lb ground veal
• one 28 oz can diced tomatoes, drained
• 1 TB tomato paste
• 2 tsp chopped marjoram
• 2 TB chopped flat-leaf parsley
• S&P
• 1 stick unsalted butter
• 3/4 cup all purpose flour
• 1 quart whole milk
• 2 large egg yolks
• 1 cup grated Parmiaiano-Reggiano cheese

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 350. In large pot of boiling water cook pasta until al dente, drain welll.
2. In a large deep skillet, heat olive oil. Add onion and cook over moderately high heat, stirring occasionally until softened, at 4 mins. Add ground lamb and veal and cook, stirring to break up the lumps, until meat is beginning to brown, 10 minutes. Remove from heat and stir in diced tomatoes, tomato paste, marjoram and parsley. Season with S&P. Transfer to large bowl.
3. In a large saucepan, melt the butter. Add the flour and cook over moderate heat, whisking for 2 mins. Gradually whisk in the milk and cook over mod. High heat, whisking constantly until the sauce is very thick and boiling, 7 to 8 mins. Remove from heat and whisk in the egg yolks and cheese. Stir all but 1 1/2 cups of the sauce into the mixture along with the pasta and season with S&P.. Spoon the pasta into a 3 qt baking dish. Spread the reserved 1 1/2 cups sauce on top.
4. Bake in center of oven for about 30 mins, until bubbling. Preheat broiler. Broil pasta 8 inches from heat for about 2 mins until top is browned and bubbling. Let rest for 10 mins before serving.

Serve with escarole an radicchio salad.
Make ahead – can be prepared through Step 3 and refrigerated overnight. An additional 30 mins of cooking time may be necessary.
Wine: Plummy rich full bodied Italian red