Recipe Instructions:
Ingredients:
• 1 lb penne or other tubular pasta
• 1 lb ground beef or lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup red wine (optional)
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup grated Parmesan cheese, divided
• 1 cup grated mozzarella cheese
• 1 cup milk
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1/2 teaspoon ground nutmeg
• 2 eggs, beaten
Instructions:
• Cook pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, cook ground beef or lamb over medium heat until browned.
• Add chopped onion and minced garlic. Sauté until onion is translucent.
• Stir in crushed tomatoes, red wine (if using), dried oregano, salt, and pepper. Simmer for 10-15 minutes.
• In a saucepan, melt butter over medium heat.
• Stir in flour and cook for 1-2 minutes until bubbly.
• Gradually whisk in milk, nutmeg, salt, and pepper. Cook until thickened, stirring constantly.
• Preheat oven to 350°F (175°C).
• In a large bowl, mix cooked pasta with beaten eggs and 1/2 cup grated Parmesan cheese.
• Spread half of the pasta mixture into a greased baking dish.
• Top with half of the meat sauce, then half of the béchamel sauce.
• Repeat layers: remaining pasta, meat sauce, and béchamel sauce.
• Sprinkle remaining grated Parmesan cheese and grated mozzarella cheese over the top.
• Bake for 45-50 minutes or until golden and bubbly.
• Let cool slightly before serving. Cut into squares and serve warm.
