Lasagna Style Baked Pennette With Meat Sauce
Ingredients
- 1 pound pennette or ditali
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 1 pound ground lamb
- 1 pound ground veal
- One 28-ounce can diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 teaspoons chopped marjoram
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1 stick unsalted butter
- 3/4 cup all-purpose flour
- 1 quart whole milk
- 2 large egg yolks
- 1 cup freshly grated Parmigiano-Reggiano cheese
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