This recipe was one of the best I have ever made, and it was fun because I made it with my mom who is a wonderful cook. It took a lot of time, but it was worth it in the end. We ended up getting everything we needed at Ralph's, with the exception of the meat, which came from Bristol Farms. Easy to make, serve, and store the leftovers.
Serves 8.
FOR THE TOMATO SAUCE:
3 tablespoon of GOOD olive oil
1 1/2 C of large yellow onion
1 lb of lean ground beef
1 lb of lean ground lamb
1/2 C of dry red wine
1 tablespoon of minced garlic
3/4 teaspoon of cinnamon
1 teaspoon of dried oregano
1 teaspoon of fresh thyme leaves
pinch of cayenne pepper
28 oz of crushed tomato in puree
kosher salt and freshly ground pepper
BECHAMEL:
1 1/2 C of whole milk
1 C of heavy cream
4 tablespoons of unsalted butter
1/4 cup of flour
1/4 teaspoon of ground nutmeg
1 1/2 C of freshly graded parmesan
2/3 C of greek yogurt (we used Fage)
12 oz of small shell noodles
2 XL eggs, beaten
Heat olive oil over medium head and add chopped onion. Saute for 5 minutes. Add the beef and lamb, saute over medium heat for 8 to 10 minutes, or until the meat is no longer pink. (This was when i used the spatula to mince up the meat very finely, as I like this texture better than large chunks.) Dram off any excess liquid, and add wine, cook 2 more minutes. Add garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking for 5 more minutes. Add the tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper. Simmer, and stir occasionally for 40-45 minutes, set aside.
Preheat the over to 350 degrees.
For the bechamel, heat the 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 the entire time for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring over medium heat for 5-7 minutes until smooth and thick. Add the nutmeg, 1 tablespoon of salt, and 1 teaspoon of pepper. Stir in 3/4 C or parmesan cheese and 1/2 C of the tomato meat and sauce. Allow to cool for 10 minutes. Add the yogurt and set aside.
Meanwhile cook the pasta in a large pot of boiling water, don't overcook because the pasta will alter be baked. Drain and set aside.
Brush a large (at least 12 x 14 x 2 inch) square or oval baking dish with olive oil. Add the pasta and the meat sauce, stir in the eggs, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle the top with the remaining parmesan. Bake for one hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
***We also broiled it the last 3 minutes to really brown up the top layer. If yours doesn't look dark enough, feel free to do the same.
Compliments of my favorite chef, Ina Garten. House Beautiful, March 2009.
