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Prepare the Meat Sauce

  • Ground beef, lean 1.5 lbs
  • Onions, diced 1 cup
  • Nutmeg 1.5 Tbsp
  • Cinnamon, ground 1.5 Tbsp
  • Dill 1.5 Tbsp
  • Oregano 2 Tbsp
  • Garlic powder 2 Tbsp
  • Paprika 2 Tbsp
  • Salt and Pepper, to taste
  • Tomato sauce 24 oz
  • Ziti or penne, cooked, cooled 0.5 lb
  • Parmesan cheese, grated 1 cup

Prepare the Bechamel

Finish the Dish

  • Parmesan cheese, grated 1 cup
  • Fresh herbs, as needed
  1. Prepare the Meat Sauce

    • In a large skillet brown the beef and onions with all the spices. Cook for about 5 minutes, then add the tomato sauce. Let the meat and sauce mixture simmer for a few minutes until thick, and most of the sauce has reduced. Set aside and chill.
    • In a large bowl mix chilled meat sauce with pasta and parmesan. Incorporate well and pack lightly in a greased half hotel pan.
  2. Prepare the Bechamel

    • Crack the eggs in a large bowl and whisk. Slowly incorporate 2 cups of prepared LeGout Cream Soup Base and mix well. Slowly whisk this egg mixture into the remainder of the LeGout Cream Soup Base until its fully incorporated. Add the parmesan and crumbled feta.
    • Pour the béchamel on top of the meat and pasta mixture and let it set. This will create its own layer on top of the pasta.
  3. Finish the Dish

    • Bake at375F for 1.5 hours or until the “béchamel custard” is set and golden brown. Allow to rest for at least 25 min before cutting into squares.
    • Garnish each piece with parmesan cheese and fresh herbs.