0 recipes from contoocook and beyond



2009, Ina Garten, All Rights Reserved

Prep Time:

Inactive Prep Time:

Cook Time:

8 servings

For the Tomato Meat Sauce:

* 3 tablespoons good olive oil
* 1 1/2 cups chopped yellow onion (1 large)
* 1 pound lean ground beef
* 1 pound lean ground lamb
* 1/2 cup dry red wine
* 1 tablespoon minced garlic (3 large cloves)
* 1 tablespoon ground cinnamon
* 1 teaspoon dried oregano
* 1 teaspoon fresh thyme leaves
* Pinch of cayenne pepper
* 1 (28-ounce) can crushed tomatoes in puree
* Kosher salt and freshly ground black pepper

For the Bechamel:

* 1 1/2 cups whole milk
* 1 cup heavy cream
* 4 tablespoons (1/2 stick) unsalted butter
* 1/4 cup all-purpose flour
* 1/4 teaspoon freshly grated nutmeg
* 1 1/2 cups freshly grated Parmesan or Kasseri cheese
* 2/3 cup Greek-style yogurt, such as Fage total
* 1 pound small shells
* 2 extra-large eggs, beaten


For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it’s no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.

Preheat the oven to 350 degrees F.

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 constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 tablespoon of salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the yogurt and set aside.

Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don’t over-cook because the pasta will later be baked. Drain and set aside.

To assemble, brush a square or oval gratin or baking dish with olive oil. Add the pasta to the meat and tomato sauce, stir in the eggs, and pour the mixture into the baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

Printed from FoodNetwork.com on Sat Mar 06 2010

© 2010 Scripps Networks, LLC. All Rights Reserved
Advertisement will not be printed

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter