Zutaten
Penne-Nudeln0.5 kilogram
Hackfleisch0.5 kilogram- Tomatoes4 pieces
- Medium Onion1 piece
- Eggs2 pieces
Mehl6 tablespoons
Flüssige Milch1 liter
Ghee7 tablespoons
Schwarzer Pfeffer1 teaspoon
Salz1 tablespoon
Schritte
- 1
Chop the onion into small pieces and place it in a pot with a little oil, frying until it turns golden, then add the meat to the onion and add a little water, letting it cook until done.
5 MinBenötigte Werkzeuge:
Topf - 2
Boil the pasta, then crush the tomatoes, strain them, and cook on the stove, then add the pasta and stir.
5 MinBenötigte Werkzeuge:Topf - 3
In another pot, add the ghee and let it heat, then add the flour and stir a little, then add the cold milk and stir until the mixture thickens, adding a little salt and black pepper, then the eggs and beat the mixture well.
5 MinBenötigte Werkzeuge:Topf - 4
Place half of the bechamel in a 28 cm baking dish, then add half of the pasta on top, followed by a layer of meat, then the remaining pasta, and spread the remaining bechamel evenly to cover the entire dish, brushing the top with a little tomato paste.
5 Min - 5
Place the dish in the oven for half an hour, then place it under the broiler to brown the top, and enjoy.
30 MinBenötigte Werkzeuge:
Ofen
Nährwertangaben
Penne-Nudelnpro 100gHackfleischpro 100gMehlpro 100gFlüssige Milchpro 100gGheepro 100gSchwarzer Pfefferpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.