Lasagna-Style Baked Pennette with Meat Sauce

Lasagna-Style Baked Pennette with Meat Sauce
Photo by James Baigrie

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons chopped flat-leaf parsley
  • 1 large onion
  • 2 teaspoons chopped marjoram
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • ¾ cup all-purpose flour
  • 1 quart whole milk
  • + 8 more ingredients
    • 1 pound ground veal
    • 1 28-ounce can diced tomatoes
    • 1 tablespoon tomato paste
    • 1 stick unsalted butter
    • Salt and freshly ground pepper
    • 1 pound ground lamb
    • 1 pound pennette or ditali
    • 2 large egg yolks

Preheat the oven to 350°. In a large pot of boiling water, cook the pasta until al dente. Drain well. In a large, deep skillet, heat the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 4 minutes. Add the ground lamb and veal and cook, stir...

View full recipe at Food & Wine

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