Ingredients: |
Ingredients: 1 lb pennette or ditali
1/4 cup extra-virgin olive oil
1 large onion, finely chopped
1 lb ground lamb
1 lb ground veal
one 28-oz can diced tomatoes, drained
1 TBS tomato paste
2 tsp chopped marjoram
2 TBS chopped, flat-leaf parsley
salt and freshly ground pepper to taste
1 stick unsalted butter
3/4 cup all-purpose flour
1 qt whole milk
2 large egg yolks
1 cup freshly grated Parmigiano-Reggiano cheese
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Directions: |
Directions:Preheat oven to 350º. In a large pot of boiling water, cook the pasta until al dente. Drain well.
In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 4-minutes. Add the ground lamb and veal and cook, stirring to break up the lumps, until the meat in beginning to brown, about 10-minutes. Remove from the hear and stir in the diced tomatoes, tomato paste, marjoram and parsley. Season with salt and pepper. Transfer to a large bowl.
In a large saucepan, melt the butter. Add the flour and cook over moderate heat, whisking for 2-minutes. Gradually whisk in the milk and cook over moderately high heat, whisking constantly, until the sauce is very thick and boiling, 8-10 minutes. Remove from the heat and whisk in the egg yolks and the Parmigiano-Reggiano. Stir all but 1 1/2 cups of the sauce into the meat mixture along with the pasta and season with salt and pepper. Spoon the pasta into a 3-qt baking dish. Spread the reserved 1 1/2 cups of sauce on top.*
Bake the pasta in the center of the oven for about 30-minutes, until bubbling. Preheat the broiler. Broil the pasta 8" from the heat for about 2-minutes, until the top is browned and bubbling. Let rest for 10-minutes before serving.
Serve with escarole and radicchio salad.
*The recipe can be prepared through Step 3 and refrigerated overnight. An additional 30-40 minutes of cook time will be necessary. |
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