THE GREAT WAY TO BE COOL IN THE KITCHEN
Tuesday, 11 June 2013
1 kg mince beef
1 tomato paste
1 tin chopped tomatoes
4 tablespoons flour
4 cups milk
2 teaspoons salt
Heat oil in a saucepan.
Add onion and garlic.
Cook, stirring, for 3 minutes or until onion is tender.
Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
Add chopped tomatoes and tomato sauce.
Add salt and pepper.
Bring to the boil.
Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat.
In a saucepan, heat the butter over medium-low heat until melted.
Add the flour and stir until smooth.
Over medium heat, cook until the mixture turns a light, golden color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil.
Add the hot milk to the butter mixture.
Bring to a boil.
Cook 10 minutes, stirring constantly, then remove from heat.
Add salt, lemon peel and nutmeg.
Arrange one-third of pasta sheets over meat mixture.
Spoon one-third of the remaining mince mixture over pasta.
Drizzle with one-third of the bechamel cream.
Sprinkle with one-quarter of the cheese.
Repeat layers twice. Top with remaining pasta sheets, cream and cheese.
Bake for 45 minutes until pasta is tender and cheese golden.
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