Food Articles



March 20, 2013

SERVES 12 to 16

INGREDIENTS2 cups plus 3 tbsp. extra-virgin olive oil
6 bay leaves
2 sticks cinnamon
1 large yellow onion, finely chopped
2 lb. ground beef
¼ cup tomato paste
1½ tsp. ground cinnamon, plus more for dusting
½ tsp. freshly grated nutmeg
¼ tsp. ground cloves
1 tbsp. red wine vinegar
1 tsp. sugar
1 (28-oz.) can whole peeled tomatoes in juice, crushed
1½ tsp. kosher salt, plus more to taste
Freshly ground black pepper, to taste
8 tbsp. unsalted butter
1 cup flour
4 cups milk
4 eggs, beaten
3 large eggplant, cut into ¼?-thick slices
5 medium russet potatoes, peeled, thinly sliced crosswise
1 cup coarsely grated graviera or Gruyère

INSTRUCTIONS1. Heat 3 tbsp. oil in a 6-qt. saucepan over medium-high heat. Add bay leaves, cinnamon sticks, and onion; cook until soft, about 5 minutes. Add beef; cook until all liquid evaporates and meat is browned, about 30 minutes. Add tomato paste, 1¼ tsp. ground cinnamon, ¼ tsp. nutmeg, and cloves; cook until lightly caramelized, about 2 minutes. Add vinegar, sugar,... Get the recipe >>

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