This is a Greek lamb pasta type of dish that is delicious.
\n(serves 8)<\/p>\n
Ingredients:
\n1 pound penne, cooked and drained.
\n2 pounds ground lamb.
\n2 medium onions, diced.
\n1\/2 C. red wine.
\n1 six oz. can tomato paste. (small one)
\n1\/2 tsp. cinnamon.
\n6 Tbsp. butter.
\n1\/2 C. flour.
\n3 C. milk.
\n1\/8 tsp. cayenne pepper (optional).
\n1\/4 C. Parmesan cheese
\nDirections:
\n1. Preheat oven to 375 degrees. Cook and drain the pasta and put aside.
\n2. Cook lamb in a large saucepan until it is no longer pink, breaking it apart as it cooks, then drain excess fat off and return it to the pan.
\n3. Add the onions and cook until translucent.
\n4. Add wine and cook until almost all liquid has evaporated – about 5 minutes or so.
\n5. Stir in the tomato paste, cinnamon, 2 C. water and simmer until thickened, stirring occasionally. (10 – 15 min.)
\n6. Make cheese sauce as follows:
\nMelt the butter in a medium saucepan and add flour. When that is all mixed together, add the milk slowly, whisking constantly so that it doesn’t become lumpy. It should take about 8 minutes or so for it to become thickened and bubbly. Add cayenne at this point, if desired.
\n7. Add pasta to the lamb mixture and pour into a 9×13 inch pan. Pour the sauce over the pasta mixture, covering it completely. Cook until it browns in spots, about 35-40 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a Greek lamb pasta type of dish that is delicious. (serves 8) Ingredients: 1 pound penne, cooked and drained. 2 pounds ground lamb. 2 medium onions, diced. 1\/2 C. red wine. 1 six oz. can tomato paste. (small … Continue reading