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Ingredients
- Tomato Meat Sauce:
- 3 T good extra virgin olive oil, preferably Greek
- 1 1/2 cups chopped yellow onion (1 large)
- 1 medium zucchini, diced
- 1 lb ground beef
- 1 lb ground turkey (lamb is traditional, but I did not have any)
- 1/2 cup dry red wine6 cloves garlic, minced
- 4 t cinnamon
- 2 t dried oregano
- 2 t fresh thyme leaves
- Pinch of cayenne pepper (or sub paprika)
- 1 can (28 ounces) crushed tomatoes in puree (I could not find and so used Muir Glen diced tomatoes)
- Kosher salt and freshly ground black pepper
- The Bechamel:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 T (1/2 stick) unsalted butter
- 1/4 cup AP flour
- 1/4 t freshly grated nutmeg
- Salt and freshly ground black pepper
- 1 1/2 cups freshly grated Parmesan or Kasseri cheese (I used Parm)
- 2 extra-large eggs, beaten
- 2/3 cup Greek yogurt (I used whole fat)
- 8 oz dried pasta of choice, she uses shells, I used penne, cooked al dente
- 1 small-medium head of cauliflower or broccoflower, cut into small florets and blanched
View Full Recipe at The Spiced Life
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