Friday, September 9, 2011

Baked Spaghetti with White Sauce (Béchamel)

400 g spaghetti noodles
11/2 cups flour
2 liters milk
3 tablespoons butter
300 g Gruyère cheese and mozzarella cheese
1 tablespoon black pepper
1 medium onion
300 g of meat chopped fine
Pine nuts as desired

After boiling pasta in salted water drain the pasta and add to it olive oil . Fry the meat in butter and stir, then add the spices and salt. Add to the meat the chopped onions and fry until the meat is cooked. To prepare bechamel (or white sauce) put butter in a saucepan and add the flour and stir until tan. Add the milk gradually to the flour and stir quickly so it does not clump. Added some nutmeg brushings, black pepper, and salt. When the mixture condenses remove from heat. Prepare a baking pan (Pyrex). Put in its base a light layer of bechamel and then put a layer of pasta, then add a layer of all the meat, sprinkle half the amount of grated cheese. Put a second layer of pasta and and a top layer of grated cheese. Put the pan in the oven and leave to bake until face is crunchy.