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Ingredients
- 500gr Spaghetti N.3
- 800gr minced beef
- 2 onions grated
- 1 clove garlic
- 3-4 chopped tomatoes
- 1/3 cup red wine
- 1/4 cup olive oil
- cinnamon (grated), clove (grated) nutmeg (grated), salt, pepper
for spread the pan
- 2 tablespoons fine semolina (or grated toast)
- 1 tablespoon butter
for béchamel sauce
- 1kgr milk
- 4-5 large tablespoons flour
- 1 cube meat broth (or 1 teaspoon salt)
- 1 tablespoon butter
Method
prepare the minced
- In a pot add the oil to heat up.
- Add the onion and garlic to wither.
- Add the mince, chop with a fork and stir well to change color.
- Add the wine and when alcohol evaporates add tomato and spices and stir.
- Cook until dry. (Be careful not stick to pan)
prepare the béchamel cream
- Take half cup of milk and beat it in mixer with the flour.
- Boil the rest milk into a pot with butter and cube meat broth (or 1 teaspoon salt).
- Once it starts boiling, low the heat, add the mixture from the mixer and stir with a wire strike quickly until it thickens and stars boiling.
- The béchamel sauce is ready.
- Boil pasta in salted water and drain well.
- Grease a baking pan with 1 tablespoon butter and sprinkle with semolina (or toast) and place them into the pasta, top the mince and then on top of the béchamel sauce.
- Bake in preheated oven at resistors to 180oC-200oC for 1,5 h.
Tips:
To save time we can start how to make the minced, until minced is dry, boil the pasta and let the béchamel sauce in the end to be warm.
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