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Ina Garten is a best-selling cookbook author, an Emmy-winning television host and the doyenne of casual elegance.Hers is a casual approach to home cooking and entertaining, but do not take it for sloppy or indifferent.- 1 teaspoon dried oregano- 1 teaspoon chopped fresh thyme leaves Add the onion and saute for 5 minutes.Add the beef and lamb and saute over medium heat for 8 to 10 minutes, crumbling it with a wooden spoon, until it's no longer pink. Add the garlic, cinnamon, oregano, thyme and cayenne, and continue cooking over medium heat for 5 minutes.Add the tomatoes and their liquid, 1 tablespoon salt and 1 1/2 teaspoons pepper. Lower the heat and simmer, stirring occasionally, for 15 to 20 minutes, or until the liquid evaporates. In a medium saucepan over medium heat, melt the butter, then add the flour and cook, whisking constantly, for 2 minutes. Pour the hot milk mixture into the butter and flour mixture, whisking constantly. Add the nutmeg, 1 tablespoon salt and 1 teaspoon pepper.Stir in the yogurt and set aside.Spread the bechamel evenly over the pasta and sprinkle with the remaining 3/4 cup of Parmesan.
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