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Ingredients

Serves 10 to 12

• FOR THE MEAT SAUCE
• 2 tablespoons extra-virgin olive oil
• 2 white onions, cut into 1/4-inch dice
• 2 pounds ground lamb
• 2 teaspoons coarse salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup dry red wine
• 1 can (6 ounces) tomato paste
• 2 dried bay leaves
• 2 cups water
• FOR THE BECHAMEL
• 6 tablespoons unsalted butter
• 1/2 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• 3 cups whole milk
• 1 cup freshly grated Parmesan cheese
• 2 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 pinch ground cayenne pepper
• TO ASSEMBLE
• Unsalted butter, for baking dish
• 1 pound curly elbow macaroni

Description

Martha Stewart