Category : Lamb
Author : gurlnextdoor143
Hits : 3661
Date : 14/03/2003
16 ounces ziti6 tablespoons olive oil1 lg. onion, chopped1-1/2 pounds ground lamb6 ripe tomatoes, seeded, chopped8 ounces tomato puree3 cloves garlic, minced1 teaspoon dried oregano1/4 teaspoon cinnamonSalt, pepper1/2 cup breadcrumbs1 egg, beatenSauce: 4 cups milk2 tablespoons butter6 eggs1/2 cup flour1/2 teaspoon salt4 ounces freshly grated kefalotiri cheese
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 1/4 cup of bread crumbs and quickly stir in the beaten egg.FOR THE SAUCE:Preheat the oven to 350 degrees. Grease a deep 9 x 13-inch baking dish. Sprinkle the bottom of the dish with the remaining 1/4 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.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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