Wednesday, April 21, 2010


1 pound pasta (screw shape)
1-pound ground meat.
1/4 c. olive oil
½ cup finely chopped onion
4 cloves minced garlic
1 cup of plain cut up tomatoes
1/8-cup red cooking wine
Salt, pepper
White béchamel sauce
(recipe follows).

1. First cook the pasta a little bit past al dente. Not too soft or crunchy as well. Drain the pasta and put it in an olive oil brushed lasagna pan.
2.Proceed by making the ground meat sauce. Start by browning the onion, garlic and continue with the ground meat, put out with cooking wine. Then add tomatoes and let cook for about 20-30 min. Add salt and pepper. When sauce is ready spoon it evenly over the pasta.
3. Prepare the bechamel cream sauce for the top of your dish

Proceed by making your cream sauce by putting 6 cups of milk (whole milk) in a saucepan and while it is still cold add ½ cup of cornstarch, ½ cup flour and 4 egg yolks. Whisk until is all mixed and turn on the heat. As you slowly and continuously stir with a large whisk, the cream will start getting thick then add 4 TBS butter and 7 TBS grated parmesan cheese and a pinch of freshly ground nutmeg. When it is thick and the cheese is melted pour over the ground meat layer and bake in a 375 oven for one hour to one and fifteen minutes or until cream has a golden color, Let rest for half an hour before you serve, so the juices can be absorbed and easy to serve.

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