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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound(s) penne, cooked and drained

  • 2

    pound(s) ground beef

  • 2

    medium onions, diced

  • ½

    cup(s) red wine

  • 1

    can(s) (6-ounce) tomato paste

  • ½

    teaspoon(s) ground cinnamon

  • Salt

  • Pepper

  • 6

    tablespoon(s) butter

  • ½

    cup(s) all-purpose flour, spooned and leveled

  • 3

    cup(s) milk

  • teaspoon(s) cayenne pepper (optional)

  • ¼

    cup(s) grated Parmesan cheese


1. Preheat oven to 375 degrees F. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes. 2. Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes. 3. Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper. 4. Make Parmesan cheese sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps. 5. Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan. 6. Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.


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