Bechamel pasta

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  300g

• Oat pasta

  durum wheat semolina , whole oat flour .

  400g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Tomato sauce

  No salt added

  2 cup or 490g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  Raw

  2 clove or 6g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Bay leaf

  Spices

  0.3g

• Non-Fat Skim Milk

  Wawa

  1000g

• Wheat flour

  White, all-purpose, enriched, bleached

  100g

• Butter

  Salted

  100g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

Directions

1. Ingredients For the pasta: 400 g Penne pasta Water Salt For the meat sauce: 400 g lean ground beef 1 tablespoon butter 1 onion 2 cups tomato sauce and all mentianed spices For the Bechamel sauce: 100 gm flour 100 gm butter 1 L skimmed milk 1/4 teaspoon black pepper 1/4 nutmeg 1/2 teaspoon salt only. Instructions Preheat your oven to 375F Start by boiling the pasta in salted water until al dente. Drain and set aside For the meat sauce, finely dice the onion and cook in a pan with the butter, stirring occasionally until softened for about 5 minutes Add the meat and break it up using a wooden spoon and cook until browned, for about 5-7 minutes Add all the spices and the tomato sauce and simmer for 5 minutes. Set aside Make the bechamel sauce by melting the butter over medium heat Add the flour in a few tablespoons at a time and continue whisking as you do this to form a roux. Cook for 3-4 minutes as you continuously whisk Warm the milk by heating in the microwave for a few seconds until its room temperature or slightly warmer (you don't need it to be hot). Cold milk works too but warm milk is easier to incorporate
2. Pour the milk in slowly while continuously whisking. The sauce may look lumpy but don't worry - keep pouring in the milk and whisking. If you feel your sauce is catching on the bottom of the pan, turn the heat down to medium low When milk is finished, continue to whisk for 4-5 minutes until the sauce thickens. Check by coating the back of a spoon and running your finger through it - it should stay separated Mix the pasta with roughly 1 cup of the Bechamel sauce In a deep, large casserole dish, add a tablespoon of Bechamel sauce and spread it around, then add half the pasta
3. Add all of the meat mixture on top and even out the layer, then add the remaining pasta Cover with all of the Bechamel sauce and smooth it out - you should have enough sauce to cover the whole thing well Cover the casserole with aluminium foil and bake at 375F for 45 mins. Uncover and broil for 15 minutes to brown the top Allow the pasta to cool for 15-20 minutes to set, then cut into pieces and enjoy