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1
To make the sauce, heat the olive oil in a large skillet with sides over medium heat.
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2
Add the onions, and cook until they begin to soften, about 3 minutes.
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3
Add the lamb, salt, cinnamon, pepper, and nutmeg.
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4
Cook, breaking into pieces, until the lamb is no longer pink.
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5
Add the wine, and cook until the liquid is almost evaporated.
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6
Stir in the tomato paste, bay leaves, and 2 cups water.
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7
Cover, and let simmer 30 minutes, skimming the fat occasionally.
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8
Remove from heat, and set aside, covered.
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9
For the bechamel, melt the butter in a large saucepan over medium heat.
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10
When the butter is bubbling, add the flour and baking powder.
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11
Cook, stirring constantly with a wire whisk, for 1 minute.
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12
While whisking, slowly pour in the milk.
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13
Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
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14
Remove the pan from heat, and stir in the Parmesan, salt, black pepper, nutmeg, and cayenne pepper.
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15
Set aside, covered, until ready to assemble.
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16
Preheat the oven to 375F.
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17
Butter a 9 x 13-inch glass or other ovenproof baking dish; set aside.
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18
Bring a large saucepan of water to a boil.
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19
Add the pasta; cook 2 to 3 minutes less than manufacturers instructions, until very al dente.
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20
Transfer to a colander; drain well.
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21
Stir the noodles into the meat mixture.
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22
Pour the meat and pasta mixture into the prepared pan.
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23
Spread bechamel over the mixture, and bake until the top is set and golden brown, 30 to 40 minutes.
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24
Let sit 10 minutes before serving.
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25
This classic French sauce is used in many dishes, including souffles, croque monsieurs, and even macaroni and cheese.
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26
When making bechamel sauce, cook the roux (butter and flour mixture) long enough to avoid a floury taste, but dont let it brown.
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27
Whisking constantly while adding flour then milk prevents lumps from forming.
