- 12 Ounces penne pasta
- 1 1/2 Pound ground lamb or ground beef
- 1/2 Cup red wine
- 1 onion, diced
- 2 garlic cloves, minced
- 1 Pinch of ground cinnamon
- 1 Cup tomato sauce
- Salt and pepper, to taste
- 2 Tablespoons fresh parsley
- 4 Tablespoons butter
- 4 Tablespoons flour
- 3 Cups milk
- 2 egg yolks, lightly beaten
- 1/2 Cup grated Parmesan cheese
Preheat oven to 350 degrees. Cook pasta according to package directions and drain.
While pasta is cooking, brown meat in heavy skillet. Drain some of the fat out and add the wine. Cook until reduced by half. Add onion and garlic and cook until soft. Stir in the cinnamon, tomato sauce, and season with salt and pepper. Stir in the parsley.
In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the milk and simmer over low heat until thickened, but not boiling. Remove from heat and stir in beaten egg yolks. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir. Season with salt and pepper.
In a buttered two-quart casserole dish, add half of the pasta, top with the meat mixture, and then add the rest of the pasta. Pour the whtie sauce over the top and sprinkle with the cheese. Bake for 45 minutes.