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- Coarse salt and ground pepper
- 1 lb. penne cooked and drained
- 2 lbs. ground lamb
- 2 medium onions diced
- 1/2 cup red wine
- 1 can (6 ounces) tomato paste
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter
- 1/2 cup all-purpose flour (spooned and leveled)
- 3 cups milk
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 cup Parmesan cheese
Directions:View on PBS Food
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