0 Picture
Ingredients
- For Tomato Sauce:
- 3 Tablespoons good olive oil
- 1 1/2 cups chopped yellow onion (1 Large)
- 1 pound lean ground beef
- 1 pound lean ground lamb
- 1/2 cup dry red wine
- 1 tablespoon minced garlic (3 large cloves)
- 1 Tablespoon ground cinnamon
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- pinch cayenne pepper
- 1 28 ounce can crushed tomatoes in puree
- Kosher salt and freshly ground pepper.
- For the Bechamel:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all purpose flour
- 1/4 teaspoon grated nutmeg
- salt and freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan or Kasseri Cheese
- 2 extra large eggs, beaten
- 2/3 cup Greek style yogurt
- 3/4 pound small shells
Details
Servings 8
Preparation
Step 1
For the sauce, heat the olive oil over medium high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside
Preheat the oven to 350 degrees.
For the bechamel, heat milk and cream together in a small saucepan over medium low heat until simmering. In a medium saucepan melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Add the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Stir in 3/4 cup parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Meanwhile cook the pasta in a large pot of boiling water until al dente. Don't over cook because the pasta will later be baked. Drain and set aside.
Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel sauce evenly to cover the pasta and sprinkle with the remaining 3/4 cup parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes...and serve hot.
Review this recipe