Ingredients
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1 lb penne rigate
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2 tablespoons olive oil
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1 lb ground lamb
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4 garlic cloves, chopped
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1 large onion, chopped
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1/2 teaspoon allspice
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2 pinches cinnamon
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1 teaspoon cumin
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1 teaspoon dried oregano
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salt and black pepper
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1 small eggplant, half-peeled and chopped into small dice
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2 tablespoons butter
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2 tablespoons flour
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2 -2 1/2 cups milk
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1/4 teaspoon nutmeg
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1/2 cup fresh parsley, chopped
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1/2 cup parmigiano, grated
Instructions
- Bring a large pot water to a boil, salt it and cook pasta to al dente.
- Preheat a large, deep skillet over medium heat with oil. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon.
- Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant.
- Peel off half the skin of the eggplant. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
- In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg.
- Add this béchamel into the meat skillet and stir to combine.
- Drain the pasta and add it to the skillet, giving it a toss to mix everything up.
- Add the chopped parsley and grated cheese, and stir to combine.