The Most Delicious Dinner in 10 Minutes: My Grandmother’s pasta Recipe
Ingredients:
- 15.g of flour
- 500 milliliters of milk
- One hundred grams of grated hard mozzarella cheese
- 1. One onion, cut very finely
- a total of three minced garlic cloves
- Meat mince (either beef, hog, chicken, or turkey) weighing 700 grams
- 200 grammes of tomato sauce
- As a cooking medium, vegetable oil
- For your taste, salt
- The addition of a pinch of meat seasoning, dried powdered nutmeg, and to taste
Details to follow:
- Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
To get the pasta ready:
- Cook the Stellini pasta in a large pot of salted water until it reaches the al dente consistency, following the instructions on the box.
- After draining, store away for later use. Make a roux by melting butter in a skillet over medium heat and whisking in flour until fully absorbed. This will prepare the béchamel sauce. Gradually add the milk while whisking constantly until the sauce is entirely smooth.
- Cook the sauce until it reaches the right consistency, stirring occasionally. Use a pinch of nutmeg and salt as spices. Before beginning to prepare the meat, preheat a small amount of vegetable oil in a frying pan.
Put together the dish by:
Half of the cooked pasta should be layered in a baking dish, followed by half of the meat combination, and then half of the béchamel sauce should be layered on top of that. The layers should be repeated one more.
Baking:
Place the grated mozzarella cheese on top of pasta being sure to spread it out evenly. To ensure that the cheese is bubbling and golden brown, bake it in an oven that has been warmed for around twenty minutes.