Pastitsio | TasteToronto

Ingredients

• 1 1/2 pounds penne pasta cooked until al dente, drained and tossed lightly in olive oil
• 2 cups whole milk, warmed
• 1 1/2 cups Parmigiano-Reggiano, grated
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 1/4 teaspoon freshly grated nutmeg
• 2 whole eggs, beaten
• Fresh ground black pepper, to taste
• Kosher salt, to taste
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups crushed tomatoes
• 1 cup red wine
• 1 cup beef stock
• 1/3 cup tomato paste
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 1 bay leaf
• Fresh cracked black pepper, to taste