This hearty bake combines the best of Greek moussaka and Italian spaghetti bolognaise.
Ingredients
- 80ml (1/3 cup) extra virgin olive oil
- 3 brown onions, cut into 2cm pieces
- 1.2kg easy-carve lamb leg, trimmed, cut into 2cm pieces
- 250ml-375ml (1-1 1/2 cups) red wine
- 2 1/2 tablespoons tomato paste
- 2 x 400g cans chopped tomatoes
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup fresh basil leaves, torn
- 300g spaghetti
Cheese sauce
- 1L (4 cups) milk
- 60g unsalted butter, chopped
- 50g (1/3 cup) plain flour
- 125g parmesan or pecorino, coarsely grated
- 2 eggs, lightly whisked
Method
- Step 1Heat half the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, for 7 minutes or until soft. Use a slotted spoon to transfer to a large saucepan.
- Step 2Add the remaining oil to the frying pan. Add one-third of the lamb and cook, turning, for 6 minutes or until browned. Use a slotted spoon to transfer to the saucepan. Repeat, in 2 more batches, with remaining lamb, reheating pan between batches and adding extra oil if necessary. Season with salt and pepper.
- Step 3Add 250ml (1 cup) wine to the frying pan. Bring to the boil, scraping with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Transfer to the saucepan.
- Step 4Add the tomato paste, tomato, allspice, cinnamon, cloves and nutmeg to the saucepan. The liquid should just cover the lamb. Add a little more wine if necessary. Bring to a simmer over medium heat. Reduce heat to low. Cook, adding a little more wine if necessary to just cover the lamb, for 1 1/2 hours or until the lamb is very tender and the sauce thickens. Stir in the basil. Transfer to a 3L (12-cup) capacity baking dish.
- Step 5Meanwhile, to make the cheese sauce, place the milk in a saucepan. Heat over medium heat until just simmering. Reduce heat to very low to keep the milk warm.
- Step 6Melt the butter in a saucepan over medium heat until foaming. Stir in the flour until a smooth paste forms. Reduce heat to medium-low and cook, stirring, for 2-3 minutes. Remove from heat. Gradually add 125ml (1/2 cup) of the hot milk to the flour mixture, stirring until combined. Place over medium heat and cook, stirring constantly, until the mixture boils and thickens. Continue to add the milk, 125ml (1/2 cup) at a time, stirring constantly until the sauce is smooth and thick. Reduce heat to low and simmer, stirring often, for 10 minutes. Set aside to cool slightly. Stir in the parmesan or pecorino and egg. Season with salt and pepper.
- Step 7Preheat oven to 180°C. Cook the spaghetti following packet directions or until al dente. Drain. Spread the pasta over the lamb mixture and pour over the sauce.
- Step 8Bake in oven for 40 minutes or until golden. Set aside for 10 minutes to stand before serving.
- Low carb
- Lower gi
Nutrition
2780 kj
Energy
32g
Fat Total
14g
Saturated Fat
4.5g
Fibre
50g
Protein
44g
Carbs (total)
Notes
Either freeze this recipe ahead (see below), or prepare to the end of step 7 up to 1 day ahead. Cover with plastic wrap and store in the fridge. Remove from fridge 3 hours ahead. Continue from step 8, 1 hour ahead.
Freezing tip: At the end of step 8, set aside to cool slightly. Transfer to the fridge to cool completely. Cover with 2 layers of plastic wrap and 1 layer of foil. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, preheat oven to 180°C. Remove and discard the plastic wrap. Cover with the foil. Bake until heated through.
- Author: Leanne Kitchen
- Image credit: Rob Palmer
- Publication: Australian Good Taste