This Greek dish of macaroni and iamb baked with bechamel sauce is not as well-known among non-Greeks as is moussaka, but it’s so tasty it’s sure to become a family favourite.
250g ziti (or any long, thick macaroni)
20g butter, melted
2 eggs, beaten
1/2 teaspoon ground nutmeg
1 cup (80g) grated pecorino or romano cheese
2 tablespoons olive oil
1 large (200g) onion, chopped finely
2 cloves garlic, crushed 750g minced lamb 400g can tomatoes
1/2 cup (125ml) lamb or beef stock 1/4 cup (60ml) dry red wine 1/2 cup (60ml) tomato paste 1/2 teaspoon ground cinnamon
1 tablespoon chopped fresh parsley
1 egg, beaten
BECHAMEL SAUCE 90g butter
1/2 cup (70g) plain flour
3 cups (750ml) milk 1/2 cup (40g) grated pecorino or romano cheese 7* teaspoon ground nutmeg
2 egg yolks, beaten
Cook ziti in large pan of boiling water, uncovered, until just tender; drain. Combine cooled ziti in large bowl with butter and eggs combined with nutmeg and three-quarters of the cheese. Spread ziti mixture over base of oiled deep 3-litre (12-cup) ovenproof dish. Top with Meat Sauce; pour over the Bechamel Sauce, sprinkle with remaining cheese. [Can be made ahead to this stage. Cover; refrigerate overnight.] Bake, uncovered, in moderate oven about 45 minutes or until browned and cooked through.
Meat Sauce Heat oil in pan; cook onion and garlic, stirring, until onion is soft. Add lamb; cook, stirring, until lamb is cooked through. Stir in undrained crushed tomatoes, stock, wine, paste, cinnamon and parsley. Bring to boil;
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