Recipe Provided By"Feasting at Home"
1 hr 15 min
- 2 tablespoons olive oil
- 2 pounds ground American Lamb
- 1 large onion, diced
- 2 teaspoons kosher salt, more to taste
- 1/2 cup red wine
- 6 cloves garlic, rough chopped, or 2 tablespoons granulated garlic
- 3 teaspoons ground cinnamon (don’t skimp)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano (or 1 tablespoon fresh chopped )
- 1 teaspoon pepper
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 3 tablespoons olive oil or butter
- 1/4 cup all-purpose flour (or gluten-free flour)
- 2-1/2 cups whole milk, divided
- 1/2 cup grated parmesan, or Kasseri cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon white pepper
- 1/2 cup plain Greek yogurt
- 2 extra large eggs, beaten
- 3/4 pound penne pasta, cooked
- 1/2 cup parmesan for sprinkling
- 1 tablespoon fresh thyme, for garnish
For the lamb Bolognese: In a large, heavy-bottom pot or Dutch oven over medium-high heat, heat oil. Add lamb, onion and salt; break up the meat with a metal spatula. Cook 10 to 12 minutes, stirring often until onions are tender and meat is browned; drain any fat. Splash with wine; cook until evaporated, about 2 minutes. Add garlic, cinnamon, cumin, oregano and pepper; sauté 2 minutes until garlic is fragrant. Stir in crushed tomatoes and tomato paste; simmer on low heat, covered, for 20 minutes. Taste; add more salt if desired.
For the Béchamel: In a medium pot over medium heat, heat the oil. Whisk in flour into a smooth paste; cook for 60 seconds. Whisk in 1 cup milk until smooth and thickened. Immediately add remaining 1-1/2 cups milk; whisk until smooth and thickened again. Add parmesan, salt, nutmeg and pepper; stir until cheese melts and sauce is smooth. Set aside; cool for 10 minutes.
Cook the pasta according to package directions; drain.
Once Béchamel has cooled 10 minutes (warm is ok, just not hot), stir in yogurt and beaten eggs.
Add cooked pasta to the Bolognese; mix. Pour into an extra large greased baking dish (9 X 13) or 12-inch ovenproof skillet. Top with Béchamel sauce, covering it evenly. Sprinkle with 1/2 cup more parmesan and scatter with fresh thyme leaves. Bake at 400°F 30 to 40 minutes or until golden and bubbly.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest