Ingredients

The following ingredients have 12 Servings
  • 1 pound ground lamb
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 3 cloves garlic (minced)
  • 15 ounces tomato sauce
  • 1/4 cup tomato paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/4 teaspoon cinnamon
  • 1 bay leaf
  • 1 pound penne pasta (cooked, not rinsed)
  • 8 tablespoons unsalted butter
  • 1/2 cup flour
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 large eggs
  • 1 cup parmesan cheese

Instruction

  • Add the beef and lamb to the pan on medium high heat and cook until browned, another 5-7 minutes, breaking it apart as it is cooking.
  • Drain the oil and add the olive oil to the pan on medium heat with the onions and bell peppers and cook for 5-7 minutes.
  • Add in the garlic, tomato sauce, tomato paste, salt, pepper, cinnamon and bay leaf and cook on medium-low for 20 minutes, until thickened (halfway between pasta sauce and tomato paste).
  • While the tomato sauce is simmering, in a separate dutch oven add the butter and flour on medium heat and whisk well until melted and combined, 1-2 minutes.
  • Add in the milk slowly while whisking until fully combined then cook on low heat for 10-12 minutes or until thickened.
  • Let cool for 10 minutes, then add in the salt, pepper, eggs, and parmesan cheese.
  • Layer the pasta first, then the meat sauce, then the béchamel sauce and bake at 350 degrees uncovered for 50-60 minutes.