Lasagna Style Baked Pennette With Meat Sauce
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, finely chopped|
|Ground lamb||1 Pound|
|Ground veal||1 Pound|
|Canned diced tomatoes||28 Ounce, drained (1 Can)|
|Tomato paste||1 Tablespoon|
|Chopped marjoram||2 Teaspoon|
|Chopped flat leaf parsley||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Unsalted butter||1⁄2 Cup (8 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Whole milk||1 Quart|
|Egg yolks||2 Large|
|Freshly grated parmigiano reggiano cheese||1 Cup (16 tbs)|
1. Preheat the oven to 350° Bring a large pot of salted water to a boil over high heat. Add thepenneffe and cook the pasta until al dente. Drain well.
2. In a large, deep skillet, heat the olive oil. Add the chopped onion and cook over moderately high heat, stirring occasionally, until the onion is softened, about 4 minutes. Add the ground lamb and veal and cook, stirring to break up the lumps, until the meat is beginning to brown, about 10 minutes. Remove the skillet from the heat and stir in the drained diced tomatoes, tomato paste and chopped marjoram and parsley. Season with salt and black pepper. Transfer to a large bowl.
3. In a large saucepan, melt the butter. Add the flour and cook over moderate heat, whisking constantly, for 2 minutes. Gradually whisk in the milk and cook over moderately high heat, whisking constantly, until the sauce is very thick and boiling, 7 to 8 minutes. Remove the saucepan from the heat and whisk in the egg yolks and the grated Parmigiano-Reggiano cheese. Stir all but 1 1/2 cups of the white sauce into the meat mixture along with the drained pennette and season with salt and black pepper. Spoon the pasta into a 3-quart baking dish. Spread the reserved 1 1/2 cups of white sauce on top.
4. Bake the pasta in the center of the oven for about 30 minutes, until bubbling. Take the pan out of the oven and preheat the broiler. Broil the pasta 8 inches from the heat for about 2 minutes, until the top is browned and bubbling. Let rest for 10 minutes before serving.