Ingredients
- 1 (16 ounce) box penne pasta
- 2 lbs ground beef
- 1 medium onion, chopped
- 2 tablespoons chopped fresh parsley (optional)
- 6 tablespoons butter
- 6 tablespoons flour
- Black & white pepper
- 2 garlic cloves, minced
- 1 (8 ounce) can tomato sauce
- 1 beaten egg
- 1 tablespoon fresh thyme
- 1 teaspoon cinnamon
- 2 garlic cloves, minced
- 7 cups cold milk
- 1/2 teaspoon nutmeg (optional)
- Salt
- Italian bread crumbs
Directions
-
Boil
the pasta and drain- set aside
-
Saute
the onion in a little oil over low heat until soft. Add garlic and saute
another two minutes.
-
Cook
the ground beef on mid-high in a pot until it’s no longer red. Add the onion
mixture and add the parsley. Set aside.
How to make the béchamel sauce
-
In
a sizeable saucepan, melt the butter in a low heat. Once melted, whisk in the
flour until smooth. Keep whisking for 2 minute.
-
Now
whisk in the milk very slowly until all the milk has been added. Keep
whisking making sure there are no lumps in it. You can add more or less milk
depending on how thick you want it. Add the salt and black pepper to your
taste.
-
Continuously
whisk until the milk is almost boiling. Add nutmeg. The sauce will be fairly
thick.
-
Quickly
whisk in the beaten eggs. Remove from heat.
-
Mix
the pasta, tomato sauce and the ground beef together in a baking dish
-
Pour
the sauce over it.
-
Add
the Italian Breadcrumbs on top the béchamel.
-
Add
slices of butter on the top.
-
Bake
in the oven at 375 degrees for about 30-45 minutes. Then broil for 5-10
minutes (until it’s brown).
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