Directions: |
Directions:For the meat sauce, saute onion in the hot oil in a large pot for 5 minutes. Add the turkey and lamb and saute over medium heat for 8 minutes, until its no longer pink, crumbling it with the back of wooden spoon. Add wine and cook for 2 more minutes. Add seasonings and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 tsp. salt, and 1 tsp. pepper and simmer , stirring occasionally, for 40 minutes. Set aside.
Preheat oven to 350º.
For the Béchamel, heat the milk 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 into the butter and flour mixture, whisking constantly. Continue cooling, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg,
1 tsp. salt and 1 tsp. pepper. Stir in 3/4 c. cheese, 1/2 c. of tomato/meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
Meanwhile cook the past until al dente. Drain and set aside.
Add the pasta to the meat sauce, and pour the mixture in to a baking dish. Spread the Béchamel evenly to cover the pasta and sprinkle with the remaining cheese. Bake for one hour until golden brown and bubbly. Set aside for 10 minutes and serve hot.
I like to serve with pita bread and fresh salad and Greek olives! |
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