Ingredients
- 500 g of mutton fat
- 300 g Penne
- 4 large ripe tomatoes
- 1 large onion
- 4 garlic cloves
- 100 g aged goat cheese
- 50 g of Parmesan
- 300 ml natural Greek yogurt
- 1 egg
- 200 ml dry red wine
- 0.5 Cup breadcrumbs
- 3 sprigs oregano
- 1 tbsp cumin seeds
- olive oil
- salt, freshly ground black pepper
How to Make It
- Cook pasta according to package instructions until "al dente", drain in a colander, drizzle with olive oil, stir and let cool. Grate both types of cheese separately.
- With meat, remove all the film, cut the pulp medium pieces. Pass the lamb through a meat grinder by installing a grille with holes of medium size.
- Tomatoes grate, throw the rest in your hands peel. Peel the onion and cut into small cubes, crush the garlic, peel and chop. Saute the onions and garlic in a deep frying pan, in hot olive oil over medium heat until soft, 5 minutes, Add the mince, increase the heat and cook, constantly breaking up the meat with a fork to not formed lumps, 5 minutes.
- Add grated tomatoes, oregano leaves and red wine, simmer, covered for 15 mins Open the cover and cook, stirring, for another 30 min. Remove from heat and let cool.
- Mix the yoghurt with the beaten egg, goat cheese, and season with cumin. Mix with pasta, add meat sauce. Mix thoroughly. Spoon the mixture into greased with olive oil hightemperature form.
- Mix the breadcrumbs and Parmesan, sprinkle the mixture into the form. Bake in a preheated 200 °C oven until the surface becomes Golden brown, 35 min. Remove from oven, let stand 20 min. and serve.
