Ingredients
Penne Pasta0.5 kilogram- Minced Meat0.3 kilogram
Onion2 pieces
Flour5 tablespoons
Meat broth1 liter
Liquid milk0.5 liter
Egg1 piece
Oil0.3 cup
Ghee1 tablespoon
Spices0
Salt0
Steps
- 1
To sauté the meat: Chop the onion and place it in a frying pan over heat with the minced meat, spices, a little salt, and a teaspoon of ghee. Stir occasionally until fully cooked.
10 minRequired Tools:
Frying Pan - 2
Boil some water in a pot with a teaspoon of oil and a little salt. Add the pasta to the pot. When the water boils, stir the pasta and leave it until fully cooked. Drain the pasta and rinse with cold water.
10 minRequired Tools:
Pot - 3
In the meantime, preheat the oven, place a pot on the heat, and add the ghee until it melts. Then add the flour and stir well for two minutes.
2 minRequired Tools:Pot
Oven - 4
Gradually add the cold broth to the flour and ghee while continuing to stir quickly, noting that stirring is the most important step to prevent lumps from forming in the mixture. As the mixture thickens, add a little more broth while continuing to stir. Then add a little milk until you achieve a béchamel sauce with a consistent texture that is neither too thin nor too thick.
5 min - 5
Place the pasta in a large bowl and add a little of the béchamel mixture, stirring well.
2 min - 6
Take a medium-sized baking dish, pour in half of the pasta with béchamel, then cover it with the sautéed meat, and then place the remaining pasta on top.
5 min - 7
Beat the egg with the remaining béchamel and pour it all over the pasta in the baking dish. Place the dish in the oven for about 30 minutes, or until the top is golden. Let it cool, then cut and serve.
30 min
Nutrition Facts
Penne Pastaper 100gOnionper 100gFlourper 100gMeat brothper 100gLiquid milkper 100gEggper 100gOilper 100gGheeper 100gSpicesper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.