0 Picture
Ingredients
- 2 lbs ground lean ground beef or lamb
- 6 garlic cloves, minced and divided
- 4 teaspoons ground cinnamon
- 2 teaspoons dried oregano
- 1/2 teaspoon hot red pepper flakes
- salt and ground black pepper
- 1 can (28-ounces) crushed or ground peeled tomatoes
- 1 can (8-ounces) tomato sauce
- 1 pound penne
- 1 can (12-ounces) regular or low-fat evaporated milk
- 1-1/2 cups vegetable broth
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 1-1/2 cups grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 2 large eggs
Details
Cooking time 35mins
Adapted from usaweekend.com
Preparation
Step 1
In a large soup kettle over medium-high heat, cook the ground meat until it loses its raw color and starts to sizzle. Add 4 garlic cloves, cinnamon, oregano, pepper flakes, and a generous sprinkling of salt and pepper. Cook for approximately 1-2 minutes. Add tomatoes, sauce and enough water or wine for a sauce that is neither too gloppy nor too thin. Bring to a boil, reduce heat to medium-low and continue to simmer, partially covered, until sauce is thick and richly flavored, about 20 minutes.
Meanwhile, add penne to 2 generous quarts of boiling water with 1 tablespoon of added salt. Follow package directions and cook until tender while stirring frequently to prevent sticking. Drain and return to pot, stirring in a generous cup of the meat sauce.
Meanwhile, microwave milk and broth in a 2-quart Pyrex measuring cup covered with a small plate, until steamy hot, 8-10 minutes. Heat butter and remaining 2 garlic cloves in a large saucepan until garlic is fragrant and golden; whisk in flour until well blended. Pour in hot milk mixture all at once; whisk vigorously until sauce is smooth and starts to bubble and thicken.
Stir in 1/2 cup of the cheese and season to taste with nutmeg; salt and pepper to taste. Adding them one at a time, vigorously whisk in eggs. Remove sauce from heat and if not using right away, place plastic wrap directly over the surface to prevent a skin from forming.
Adjust oven rack to middle position and preheat oven to 425 degrees. Spread half of the pasta over a 9X13-inch pan bottom, top with meat sauce, 1/2 cup of the cheese, another layer of pasta, the white sauce and remaining 1/2 cup of cheese.
Cover pan with foil; bake until very hot-about 30 minutes. Leaving the pan in place, remove foil and turn oven to broil. Watching carefully, broil until top is spotty brown, 3-5 mninutes. Remove from oven and let stand to set, 10-15 minutes. Cut into portions and serve.
Review this recipe