Pasta Bolognese
Ingredients
- 0.5Grams (g) Butter
- 0.5CupFlour
- 0.5CupMilk
- 0.5Milliliters (mL)Cooking Cream
- 0.5PinchNutmeg
- 1PinchSalt
- 1To TasteBlack pepper
- 0.5Grams (g) Parmesan cheese
- 2CupOlive oil
- 1Psc.Chopped Onion
- 2ClovesGarlic
- 1Psc.Bell Peppers
- 500Kilograms (kg)Minced beef
- 2Psc.Minced tomato
- 1BunchBasil
- 0.5Teaspoons (tsp)Crushed red pepper
- 1Teaspoons (tsp)Oregano
- 1Tablespoons (tbsp)Tomato paste
- 1Tablespoons (tbsp)Pesto sauce
Steps
- 1
Bechamel Sauce Preparation: Melt butter in a medium saucepan over medium heat. Add the flour and whisk constantly, ensuring no lumps form, and cook until lightly golden in color. Gradually add milk and cream, whisking constantly to prevent clumping.
- 2
Let it simmer until it thickens to the desired consistency (it will thicken further as it cools). Season with nutmeg, salt, and pepper, then add grated cheese.
- 3
Bolognese Sauce Preparation: In a large saucepan over medium heat, add olive oil, then the chopped vegetables (onion, garlic, and peppers). Cook, stirring occasionally, until softened. Add the minced beef, season with salt and pepper, and cook until browned and fully cooked.
- 4
Add the canned tomatoes, oregano, tomato paste, and optional chili flakes. Bring to a boil, then reduce the heat and simmer for about an hour.
- 5
Add fresh basil or pesto at the end and adjust the seasonings.
- 6
Pasta Assembly: Cook the pasta in salted boiling water for 10-12 minutes (don’t cook it fully).
- 7
Add the cooked pasta to the Bolognese sauce and mix until the pasta is evenly coated.
- 8
Transfer the pasta into a baking dish, mix in some Bechamel sauce, then spread the rest on top.
- 9
Cover the dish with baking paper and aluminum foil, then bake at 190°C (375°F) for 20 minutes.
- 10
Remove the cover and bake for a few more minutes to get a crispy, golden top.
Nutrition Facts


