BAKED PENNE WITH LAMB RAGU

BAKED PENNE WITH LAMB RAGU image

Yield 4 People

Number Of Ingredients 23

Ingredients

Ingredients:
2 eggplant, each about 1 lb., peeled and cut into 1/2-inch dice
2 Tbs. fine sea salt, plus more, to taste
5 Tbs. extra-virgin olive oil, plus more for greasing
1 large yellow onion, chopped
2 large garlic cloves, minced
2 tsp. minced fresh rosemary or 1 tsp. crumbled dried rosemary
3 Tbs. chopped fresh flat-leaf parsley
1 lb. ground lamb
1/2 cup dry red or white wine
3 Tbs. tomato paste
2 cups peeled, seeded and chopped fresh or canned plum tomatoes, with juices
Freshly ground pepper, to taste
1/2 cup low-sodium beef broth
For the béchamel sauce:
2 1/4 cups milk
4 Tbs. (1/2 stick) unsalted butter
3 Tbs. unbleached all-purpose flour
Generous pinch of freshly grated nutmeg
1/4 tsp. fine sea salt
1/4 lb. fontina cheese, shredded
2 Tbs. kosher salt
3/4 lb. penne

Steps:

Place eggplant in colander, toss with 2 Tbs. salt. Top with plate and heavy can, drain for 40 min. Rinse and pat dry. Preheat oven to 400. Stir eggplant and 2 Tbs. olive oil, divide between 2 rimmed baking sheets. Roast until soft and golden, about 15 min. Sprinkle with salt, set aside. Leave oven on. In a large saucepan over medium heat, add 3 Tbs. olive oil, onion, garlic, rosemary, parsley and sauté until the onion is tender, about 5 min. Add lamb and sauté until still a little pink on the inside, about 12 min. Drain fat, return to medium heat. Add wine, simmer until evaporated. Add tomato paste, tomatoes, juices, season with salt/pepper. Simmer, uncovered, for 1 hour, adding broth to prevent from drying out. Remove from heat. Béchamel sauce: In a saucepan over medium heat, warm milk until small bubbles appear around pan edges, remove from heat. In a saucepan over low heat, melt butter. Add flour, stir vigorously with wooden spoon to remove lumps and cook, stirring continuously, until aromatic but not brown, about 2 min. Let cool for 3 to 4 min. Return to low heat and slowly drizzle in milk, whisking constantly. Increase heat to medium, boil, whisking constantly, making sure to reach bottom and sides of pan. Reduce heat to medium-low, add nutmeg and salt, simmer, whisking often, until the sauce coats the back of wooden spoon, about 5 min. Remove from heat and stir in all but 3 Tbs. cheese. Cover, set aside. Prepare pasta using package directions until half-cooked. Drain, rinse, return to pot. Add béchamel, stir, set aside. Oil 9x13 dish. Add 1/3 lamb sauce, layer with half of pasta and half of eggplant. Top with half of remaining sauce. Layer remaining pasta and eggplant, top with remaining sauce. Scatter reserved cheese on top. Cover dish with foil, bake for 20 min. Uncover and bake until the surface is browned and bubbling, about 5 min. Let stand for 10-15 min.