in

Hellas Pasta Mince Bake

5 from 5 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 198 kcal

Ingredients
 

  • 500 g Mixed minced meat
  • 1 Onion
  • 1 Garlic cloves
  • 2 tbsp Olive oil
  • 0,125 L White wine dry
  • 1 can Pizza tomatoes
  • Salt and pepper
  • 1 tbsp Dried oregano

For the bechamel sauce

  • 2 tbsp Butter
  • 2 tbsp Flour
  • 0,5 L Milk
  • Freshly grated nutmeg
  • 1 tbsp Lemon juice
  • 50 g Grated Gouda

aside from that

  • 250 g Spirelli or something like that
  • 50 g Grated Gouda

Instructions
 

  • Peel and finely chop the onion and garlic. Heat the oil and sauté in it. Add meat and fry it until crumbly. Deglaze with wine and add the tomatoes. Season with salt, pepper and oregano. Let simmer for about 30 minutes so that part of the liquid evaporates.
  • Boil the pasta in salted water, rinse with cold water and drain.
  • Melt the butter in a saucepan, add the flour and let it sweat slightly. Now gradually stir in the milk with a whisk so that no lumps form. Simmer for about 10 minutes, stirring every now and then. Season with salt, pepper, nutmeg and lemon juice. Stir in the cheese.
  • Preheat the oven to 200 ° C (convection air at 180 ° C is better). Layer alternately the minced meat, pasta and bechamel sauce in an ovenproof baking dish. Finish with sauce. Now put the rest of the cheese on top and put it in the tube for about 20 minutes. Always make sure that it doesn't get too dark.

Nutrition

Serving: 100gCalories: 198kcalCarbohydrates: 4.5gProtein: 10gFat: 15g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Strong Brussels Sprouts Stew

Pumpkin Mashed Potatoes with Beef Liver