Ina Garten's Pastitsio

• Meat

  • 1 lb Ground beef, lean
  • 1 lb Ground lamb, lean

• Produce

  • 1 tbsp Garlic
  • 1 tsp Oregano, dried
  • 1 can San marzano tomatoes
  • 1 tsp Thyme, fresh leaves
  • 1 Yellow onion, large

• Pasta & Grains

  • 3/4 lb Shells, small

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Pinch Cayenne pepper
  • 1 tbsp Cinnamon, ground
  • 1 Kosher salt and freshly ground black pepper
  • 1/4 tsp Nutmeg
  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 4 tbsp Butter, unsalted
  • 2/3 cup Greek yogurt
  • 2 1/2 cups Low-fat milk
  • 1 1/2 cups Parmesan

• Beer, Wine & Liquor

  • 1/2 cup Red wine, dry

Found on vodkaandbiscuits.com

Description

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion, diced
• 1 pound lean ground beef
• 1 pound lean ground lamb (can substitute for pork)
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)
• 1 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Pinch of cayenne pepper
• 1 can (28 ounces) San Marzano tomatoes
• Kosher salt and freshly ground black pepper
• 2 1/2 cups low-fat milk
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 cups freshly grated Parmesan, divided
• 2/3 cup Greek yogurt
• 3/4 pound small shells, preferably ziti noodles

Directions

• In a large pot, preferably a Dutch Oven, add the olive oil over medium high heat. Add the onion and saute for 5 minutes or until soft. Add the ground beef and lamb and continue to cook for 10 minutes, crumbling with a spoon, until no longer pink. Drain any excess liquid and add the wine. Cook for 2-3 minutes until almost all of the wine has absorbed. Add the garlic, cinnamon, oregano, thyme, and cayenne, and allow to cook 5 minutes to incorporate the flavors. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Crush the tomatoes with a spoon if needed. Simmer, stirring occasionally, for 40-45 minutes. Set aside until needed.
• Preheat the oven to 350 degrees F. Melt the butter over medium heat in a small sauce pan. Stir in the flour using a wooden spoon and allow to cook for 2 minutes until you no longer smell raw flour (or until you only smell butter). Add the milk while whisking constantly. Increase the heat to a simmer, and continue to stir frequently until the milk has thickened enough to coat the back of a wooden spoon, about 7-8 minutes. Once smooth and thick, add the nutmeg, 1 teaspoon salt, and 1 teaspoon pepper. Season to taste and adjust if needed. Stir in 3/4 cup of Parmesan cheese. Remove from the heat and allow to cool for ten minutes. Stir in the Greek yogurt and set aside. Meanwhile, cook the pasta in a large pot of salted water until al dente. Drain and stir into the tomato-meat sauce. Pour the mixture into a 9x13 lasagna baking dish. Evenly spread over the bechamel, then sprinkle with the remaining cheese. Optional: add shredded mozzarella in addition to the Parmesan on the final layer before baking. Bake for 1-hour until golden brown and bubbly. Enjoy!