Sloppy Moussakas

sloppy moussakas
  • 4Servings


  • 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
  • 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, 1 turn of the pan, over medium-high heat. Add the lamb (or beef) 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.

In a saucepan, melt the butter over medium heat. 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.