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1
Preheat the oven to 350.
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2
In a large pot of boiling water, cook the pasta until al dente.
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3
Drain well.
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4
In a large, deep skillet, heat the olive oil.
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5
Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 4 minutes.
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6
Add the ground lamb and veal and cook, stirring to break up the lumps, until the meat is beginning to brown, 10 minutes.
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7
Remove from the heat and stir in the diced tomatoes, tomato paste, marjoram and parsley.
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8
Season with salt and pepper.
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9
Transfer to a large bowl.
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10
In a large saucepan, melt the butter.
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11
Add the flour and cook over moderate heat, whisking, for 2 minutes.
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12
Gradually whisk in the milk and cook over moderately high heat, whisking constantly, until the sauce is very thick and boiling, 7 to 8 minutes.
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13
Remove from the heat and whisk in the egg yolks and the Parmigiano-Reggiano.
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14
Stir all but 1 1/2 cups of the sauce into the meat mixture along with the pasta and season with salt and pepper.
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15
Spoon the pasta into a 3-quart baking dish.
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16
Spread the reserved 1 1/2 cups of sauce on top.
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17
Bake the pasta in the center of the oven for about 30 minutes, until bubbling.
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18
Preheat the broiler.
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19
Broil the pasta 8 inches from the heat for about 2 minutes, until the top is browned and bubbling.
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20
Let rest for 10 minutes before serving.
