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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rachael Ray recipe, September 2007 Ingredients:
4 tablespoons butter |
1 small onion, chopped |
1 1/2 pounds beef, ground |
2 teaspoons cinnamon, ground |
1 teaspoon nutmeg, ground |
8 ounces tomato sauce |
2 eggs |
2 tablespoons flour |
1 cup milk, whole |
4 ounces cream cheese |
1/2 cup ricotta cheese |
Directions:
1. Preheat oven to 350 degrees. In a large skillet, heat 2 tablespoons butter over medium-high heat.
2. Add the onion and cook until softened, 3 to 5 minutes. Add the beef and cook until no longer pink, about 5 minutes.
3. Stir in the cinnamon and nutmeg and season with salt and pepper.
4. Add the tomato sauce and cook until most of the liquid has evaporated, 3 to 5 minutes.
5. Pour into an 8-inch square baking dish and set aside.
6. In a medium bowl, lightly beat the eggs and set aside.
7. In a small saucepan, melt the remaining 2 tablespooons butter over medium-high heat.
8. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds.
9. Slowly whisk in the milk until thickened.
10. Lower the heat to medium and stir in the cream cheese and ricota; season with salt and pepper.
11. Whisk one-quarter of the cheese sauce into the reserved eggs until smooth.
12. Whisk the egg mixture into the cheese sauce in the saucepan.
13. Pour the sauce over the meat in the baking dish and spread evenly.
14. Bake until the top is lightly browned and firm to the touch, 40 to 45 minutes.
15. Let cook for 10 minutes; cut into squares to serve.
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