6 servings
Prep: 15 mins,
Cooking: 60 mins
A flavourful Greek-inspired lamb and pasta dish made with a rich flavourful lamb Bolognese infused with cinnamon, origanum, thyme and mint covered with a bechamel and baked in the oven.
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Ingredients (26)
Lamb
2 tbsp | olive oil |
2 | medium onions — finely chopped |
3 | garlic cloves — finely minced |
2 tbsp | tomato paste |
1 kg | lamb mince |
1/2 tsp | salt |
3/4 cup | red wine — dry |
2 | canned tomatoes — crushed |
2 | stock cubes — lamb or chicken |
1 tsp | sugar |
1 tsp | ground cinnamon |
1/4 tsp | ground cloves |
3 sprigs | fresh origanum — or 1 teaspoon dried |
1/2 tsp | black pepper — Freshly ground |
Bechamel sauce
7 tbsp | butter |
3/4 cup | flour |
1/2 tsp | salt |
4 cup | milk |
1/8 | nutmeg |
1/2 cup | pecorino cheese — finely grated |
2 | egg yolks |
Pasta
400 g | macaroni — or penne |
2 tsp | salt |
100 g | feta cheese — crumbled |
2 | egg whites |
Topping
1/2 cup | pecorino cheese — grated |
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