Sloppy Moussakas


  • 1 tablespoon EVOO
  • 1 pound ground lamb or beef
  • Salt and pepper
  • About 1/8 tsp. ground cinnamon
  • 1 onion, finely chopped
  • 2 – 3 cloves garlic, chopped
  • 1 small red chile pepper, seeded and finely chopped, or 1 tsp. crushed red pepper
  • 1 teaspoon dried oregano or marjoram
  • 2 teaspoons tomato paste
  • 1 – 1 1/2 cups chicken or beef stock

Cheese Sauce:

  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • Freshly grated nutmeg
  • A small handful grated parmigiano-reggiano
  • 4 ciabatta or other rolls, split and toasted


  • In a large skillet, heat the EVOO over medium-high heat. Add the beef (or lamb) and cook, crumbling the meat, until well browned, about 5 minutes. Season with salt, pepper and the cinnamon.
  • Add the onion, garlic, chile and oregano (or marjoram) and cook, stirring, for 3 to 4 minutes.
  • Stir in the tomato paste for a minute. Stir in the stock and simmer over low heat until thickened slightly, about 15 minutes.
  • For the cheese sauce, melt the butter over medium heat in small pan. Whisk in the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook until thickened slightly; season with salt, pepper and nutmeg. Remove the sauce from the heat and whisk in the cheese.
  • To serve, spoon the meat mixture onto the rolls. Top with the sauce.


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