Natchio's Hideaway Pastitsio me Kima

Source: Natchio's Hideaway, Duluth, Minnesota

Casserole:
1/2 cup chopped onion
3 tablespoons olive oil
1 pound ground lamb
2 tablespoons tomato paste
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon pepper
7 ounces elbow macaroni, cooked and drained
1 egg, beaten
1/2 cup grated Parmesan cheese
2 tablespoons butter
1/3 cup flour
2 cups milk
2 eggs
1/4 teaspoon salt

Red Sauce:
1 cup chopped onion
3 cloves garlic, minced
3 tablespoons olive oil
2 cups tomato puree
1 tablespoon oregano
1 teaspoon granulated sugar

For casserole, cook onions in olive oil in large skillet over medium heat until onion is limp; add lamb and fry until meat is browned. Add tomato paste, cinnamon, salt and pepper. Reduce heat; simmer uncovered for 10 minutes, stirring often.

Combine macaroni with meat mixture; add beaten egg and grated cheese. Spoon into lightly oiled 13 x 9-inch baking pan.

Heat oven to 375 degrees F.

Melt butter in saucepan, whisk in flour and add milk in a slow, steady stream, cooking over medium heat until thick (about 5 minutes.) Beat remaining 2 eggs, salt, and gradually whisk into sauce. Pour over macaroni. Bake for 30 to 40 minutes.

For red sauce, sauté onion and garlic in oil for 5 minutes. Add tomato puree, simmer uncovered for 30 minutes; add oregano, simmer 10 minutes; add sugar, and cook 5 more minutes. Let casserole stand for 10 minutes after baking. Cut into squares and pass the red sauce.