Ingredients
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For the pasta:
-
-
-
1
-
For the beef mixture:
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2
-
2
-
1
-
1
-
1
-
0.5
-
1
-
0.5
-
1
-
-
-
0.66
-
0.5
-
For the bechamel sauce:
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1
-
0.33
-
1
-
1
-
-
-
For the casserole:
-
1
Steps
|
1
Done
|
For the pasta: Fill a medium pot halfway with water. Bring it to a boil and then take it down to a simmer. Salt the water and add the pasta. Cook it according to the instructions on the package. Set aside. |
|
2
Done
|
For the beef mixture: Heat 1 tablespoon of oil in a skillet over low heat. Add the garlic and onion. Stir and cook until tender. Add the oregano, allspice, cinnamon, and bay leaf. Stir. |
|
3
Done
|
Add the white wine and ground beef. Break it into smaller pieces using a wooden spatula. |
|
4
Done
|
Season with salt and pepper, add the remaining vegetable oil and cook until the meat is browned. Remove the bay leaf. |
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5
Done
|
Add the canned tomatoes and tomato sauce, stir and cook for 1-2 minutes more, and remove from heat. Set aside. |
|
6
Done
|
For the bechamel sauce: Melt the butter in a skillet over low heat. Add the flour and stir. |
|
7
Done
|
Start adding the milk while stirring. Keep adding the milk and stir until even. Add the nutmeg, season with salt and pepper, stir a little, then remove from heat. |
|
8
Done
|
For the casserole: Drizzle a 10 x 5 x 2 inch (24 x 13 x 5 cm) baking dish with vegetable oil and add 1/2 of the cooked pasta. Distribute evenly so it forms a layer. |
|
9
Done
|
Add the beef mixture over it, layer the remaining pasta, and top with the bechamel. Bake for 60 minutes at 325⁰F/165⁰C. |
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