Pastitsio Serves 8

Heat a large soup kettle over med-hi. Add ground meat. Cook until it loses its raw color and the meat starts to sizzle. Add 4 of the garlic cloves, cinnamon, oregano, pepper flakes and s&p. Cook until fragrant and spices are well incorporated, 1-2 min. Add tomatoes, sauce and enough wine for a sauce that is neither too gloppy not too thin. Bring to a boil, reduce heat to med-lo and continue to simmer, partially covered, until sauce is thick and rickly flavored, about 20 min. Meanwhile, bring a generous 2 qts of water and 1 T salt to boil in large pot. Add penne; stirring frequently at first to prevent sticking and, cook until just tender. Drain and return to pot, stirring in a generous c of the meat sauce. Meanwhile, microwave milk and broth in a 2-qt Pyrex measuring cup covered with a small plate until steamy ot, 8-10 min. Heat butter and remaining 2 cloves of garlic in a large saucepan until garlic is fragrant and golden; whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in 1/2 c of cheese and season to taste. Adding them one at a time, vigorously whisk in eggs. Remove from heat and if not using right away, place plastic wrap directly over the surface to prevent a skin from forming. Adjust oven rack to middle position and heat oven to 425. Spread half of the pasta over a 9×13 pan, top w meat sauce, 1/2 c of cheese, another layer of pasta, white sauce and remaining 1/2 c of cheese. Cover pan w foil; bake until very hot, about 30 min. Leaving pan in place, remove foil and turn oven to broil. Watching carefully, broil until top is spotty brown, 3-5 min. Remove from oven and let stand to set, 10 – 15 min. Cut into portions and serve.

Lamb 2 lb ground
Garlic 6 cloves, minced
Cinnamon 4T
Oregano 2 tsp dried
Pepper Flakes, Red 0.5tsp
Tomato 28 oz crushed or ground
Tomato Sauce 8oz
Pasta 1 lb penne
Milk, Evaporated 12oz
Stock 1.5c vegetable
Butter 3 TFlour 0.33c
Cheese, Parmesan 1.5c
Nutmeg 0.25tsp
Egg 2