Ingredients:
For the sauce:
1 onion, diced
2 cloves garlic, finely minced
1 3/4 lb ground lamb
28 oz canned whole tomatoes, coarsely chopped
1 bay leaf
1 teaspoon crushed rosemary
4 sprigs worth of thyme leaves
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tablespoons merlot vinegar
sea salt
freshly ground black pepper
For the pasta:
1 lb ziti (or if you can find it, Macaroni Pastitsio no. 2; I ordered it from Amazon)
3 egg whites, beaten
3 tablespoons grated kefalotyri cheese (or Parmesan)
For the béchamel:
5 tablespoons butter
4 cups milk
1/2 cup flour
3 egg yolks, beaten
3/4 cup grated kefalotyri cheese (or Parmesan)
pinch nutmeg
sea salt
freshly ground black pepper
Method:
Saute the onion and garlic in olive oil until the onion is translucent. Add the lamb and continue to saute until the lamb is fully cooked, breaking up any large pieces as it cooks. Drain off excess fat. Add the remaining sauce ingredients and simmer, stirring occasionally, until most of the liquid has evaporated. Set aside.
Meanwhile, cook the pasta to slightly less than al dente. Allow to cool, then toss with the egg whites and cheese. Set aside.
In a large saucepan, melt the butter for the béchamel. Whisk in the flour and when smooth, add the milk. Whisk to incorporate the flour mixture. Cook on low, whisking occasionally until thickened. Remove from heat. Whisk in remaining ingredients. Set aside.
Preheat oven to 350.
Pour half of the pasta into a 2 1/2 quart casserole. Top with half of the meat sauce. Press the mixture down firmly and make sure the sauce goes to each edge. Top with half of remaining pasta then all of the remaining sauce. Arrange the remaining pasta on top of the sauce and then top with the béchamel.
Bake for 30-40 minutes or until the béchamel is golden. Loosely tent with foil and allow to sit 20-30 minutes prior to serving.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
