Macarona bel bechamel
Middle Eats · ♥ 731 likes · 30.5K views · 6 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g flour
- 1½ l cold milk
- 250 g butter
- 4 tsp salt
- 2¼ tsp pepper
- nutmeg
- 1 l crushed tomatoes
- 500 g penne pasta
- 2 whole onions
- 500 g mince beef
- 1 cloves garlic clove
- 1 whole egg
Peel both onions and dice them: a small to medium one for the meat, a medium to large one for the tomato sauce.
- 1 tbsp butter
- water
Melt a tablespoon of butter in a pot over medium heat, add the large diced onion and cook about two minutes until translucent.
Add the crushed tomatoes, rinse the container out with a small amount of water into the pot, and mix in 1.5 teaspoons of salt and 1 teaspoon of pepper.
Bring to a boil, cover with the lid slightly ajar and simmer on medium-low about 45 minutes, stirring occasionally, until reduced to about a third.
For the bechamel, melt all the butter in a large non-stick pot on high heat, add all the flour and stir immediately to a wet dough that clumps together.
Add the cold milk in batches of about 150 millilitres, stirring each one in thoroughly until no milk is left before adding the next, until the bechamel is quite thick.
- oil
Season the bechamel with 2.5 teaspoons of salt, 1 teaspoon of pepper and a very small amount of grated nutmeg, and taste it.
In a non-stick pan on high heat with a little oil or butter, cook the crushed garlic about 30 seconds, add the diced onion with the remaining salt and pepper and cook until translucent, then push to one side.
Browning the minced beef
Add the mince beef, press it down and leave about three minutes until cooked on one side, flip, then break it up small and cook a further five minutes until browned through.
Boil water and cook the pasta to the packet instructions or until al dente.
Mix the meat with about half the tomato sauce until fully coated, reserving four to five tablespoons of sauce for later.
Mix the cooked pasta with two thirds of the bechamel until heavily coated; about a third of the bechamel should remain.
Layer into a deep 8x13 inch baking dish: half the pasta pressed down level, the meat mixture in an even layer, the remaining pasta compacted again.
Layering the dish
Spread the remaining tomato sauce in a thin even layer on top, then the remaining bechamel right to the edges to seal the layers, smoothed with a spatula.
Bake in the centre of an oven preheated to 180C or 350F for about 45 minutes, until golden brown on top.