Ingredients
1lbground lamb
1lbGround Beef
2tbspolive oil
1yellow oniondiced
1red bell pepperdiced
3garlic clovesminced
15oztomato sauce
¼cuptomato paste
1tspkosher salt
½tspblack peppercoarsely ground
¼tspCinnamon
1bay leaf
1lbpenne pastacooked, not rinsed
8tbspunsalted butter
½cupflour
3cupswhole milk
1tspkosher salt
¼tspblack peppercoarsely ground
2largeeggs
1cupparmesan cheese
Preparation
Add the beef and lamb to the pan on medium high heat and cook for about 5 to 7 minutes until browned, breaking it apart as it is cooking.
Drain the oil. Add the olive oil to the pan on medium heat with the onions and bell peppers and cook for 5 to 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, add the butter and flour in a separate dutch oven on medium heat and whisk well for about 1 to 2 minutes until melted and combined.
Add in the milk slowly while whisking until fully combined then cook on low heat for 10 to 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 F uncovered for 50 to 60 minutes.
