Yield: 1 Servings
|6 tablespoons||Olive oil|
|1 large||Onion; chopped|
|1½ pounds||Ground lamb|
|6 \N||Ripe tomatoes; seeded, chopped|
|8 ounces||Tomato puree|
|3 \N||Cloves garlic; minced|
|1 teaspoon||Dried oregano|
|\N \N||Salt; pepper|
|1 \N||Egg; beaten|
|4 ounces||Freshly grated kefalotiri cheese|
From: Bulldogfla <Bulldogfla@...> Cook the pasta according to package directions. Drain and set aside.
Meanwhile, in a large stew pot, heat the olive oil. Saute the onions for 5 minutes, then add the lamb. Cook until no pink show, crumbling it up with a spoon as it cooks. Add the tomatoes, tomato puree, garlic, oregano, and cinnamon. Stir well and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Remove from heat. Season with salt and pepper. Add ¼ cup of bread crumbs and quickly stir in the beaten egg.
Sauce: Combine 3 cups of milk and the butter in a pan. Heat until small bubbles appear around the rim of the pan. Remove from heat. In a larger saucepan, whisk the eggs until frothy. Add the remaining 1 cup of milk.
Then, whisking constantly, gradually add the flour and salt. Slowly pour in the heated mixture to the eggs while whisking. Sauce should be thick.
Preheat the oven to 350 degrees. Grease a deep 9 x 13-inch baking dish.
Sprinkle the bottom of the dish with the remaining ¼ cup of bread crumbs, then half of the pasta. Cover it with the meat, then half of the sauce.
Sprinkle with half the cheese. Add another layer of pasta, the remaining cream sauce, and the remaining cheese. Bake for 45 minutes.
Posted to recipelu-digest by jeryder@... on Mar 21, 1998