Lasagna-Style Baked Pennette with Meat Sauce

Ingredients

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

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