1 pound ground lamb
8 ounces hot Italian bulk sausage or 2 links cut from the casings
1 large fresh bay leaf
5 to 6 cloves garlic, chopped
1 onion, finely chopped
EVOO, as needed
1 fresh or dried small red chile pepper, seeded and finely chopped
3 tablespoons minced fresh rosemary
Salt and freshly ground black pepper
2 tablespoons tomato paste
2 cups dry red wine
2 cups chicken or beef stock
One 28-ounce can San Marzano tomatoes
1 long piece orange or lemon rind
1 cinnamon stick
Salt
1 1/2 pounds Greek macaroni
3 egg whites
1/2 cup grated Parmigiano-Reggiano
EVOO, for drizzling
6 tablespoons butter
6 tablespoons all-purpose flour
1 quart milk
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
3 egg yolks, beaten
3/4 to 1 cup grated Parmigiano-Reggiano
When purchasing the canned tomatoes, look for D.O.P. on the label. If tomatoes are in season, you can substitute 10 to 12 fresh ripe plum or Roma tomatoes, peeled and chopped.