Ingredienti
Pasta Penne0.5 kilogram
Carne macinata0.5 kilogram- Tomatoes4 pieces
- Medium Onion1 piece
- Eggs2 pieces
Farina6 tablespoons
Latte liquido1 liter
Ghee7 tablespoons
Pepe nero1 teaspoon
Sale1 tablespoon
Passi
- 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 minUtensili necessari:
Pentola - 2
Boil the pasta, then crush the tomatoes, strain them, and cook on the stove, then add the pasta and stir.
5 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:
Forno
Fatti nutrizionali
Pasta Penneper 100gCarne macinataper 100gFarinaper 100gLatte liquidoper 100gGheeper 100gPepe neroper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.