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1# ground lamb<br>
1 white onion, peeled and diced<br>
3 cloves garlic, peeled and minced<br>
1 bunch fresh oregano, chopped<br>
2 T tomato paste<br>
1 bay leaf<br><br>
1/4 c butter<br>
1/4 c flour<br>
2 c half and half<br>
salt & pepper<br>
1 t nutmeg<br><br>
1# cooked macaroni, drained<br><br>
in 2 T olive oil, saute the onion and garlic. add the lamb, herbs and tomato paste. cook through.<br><br>
in a sauce pan, melt the butter. add the flour, and make a white roux. add the half and half. cook until thick. add the nutmeg. remove from heat. season to taste with salt and pepper.<br><br>
add 1/4 c of the bechamel to the meat.<br><br>
mix the meat with the macaroni and pour into a casserole. pour the bechamel over the macaroni, and bake in a 350o oven for 45 minutes.
1 white onion, peeled and diced<br>
3 cloves garlic, peeled and minced<br>
1 bunch fresh oregano, chopped<br>
2 T tomato paste<br>
1 bay leaf<br><br>
1/4 c butter<br>
1/4 c flour<br>
2 c half and half<br>
salt & pepper<br>
1 t nutmeg<br><br>
1# cooked macaroni, drained<br><br>
in 2 T olive oil, saute the onion and garlic. add the lamb, herbs and tomato paste. cook through.<br><br>
in a sauce pan, melt the butter. add the flour, and make a white roux. add the half and half. cook until thick. add the nutmeg. remove from heat. season to taste with salt and pepper.<br><br>
add 1/4 c of the bechamel to the meat.<br><br>
mix the meat with the macaroni and pour into a casserole. pour the bechamel over the macaroni, and bake in a 350o oven for 45 minutes.
