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Beef and Bucatini Casserole

You can try this hearty comfort food alone or you can happily enjoy it with your family. Either way, take our advice and try this casserole and you won’t regret it. The crispy-textured topping, the meaty ground beef, and the creamy bucatini pasta; they pair together like a charm.
Features:
You can try this hearty comfort food alone or you can happily enjoy it with your family. Either way, take our advice and try this casserole and you won’t regret it. The crispy-textured topping, the meaty ground beef, and the creamy bucatini pasta; they pair together like a charm.

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Ingredients

For the pasta:
salt
water
1 pound bucatini pasta
For the beef mixture:
2 tablespoons of vegetable oil
2 garlic cloves, crushed
1 small onion, diced
1 tablespoon dried oregano
1 teaspoon allspice
½ tablespoon cinnamon
1 bay leaf
½ cup white wine
1 pound ground beef
salt
pepper
cup canned tomatoes
½ cup tomato sauce
For the bechamel sauce:
1 tablespoon butter
cup flour
1 cup milk
1 teaspoon nutmeg
salt
pepper
For the casserole:
1 tablespoon vegetable oil

Ingredients

  • For the pasta:

  • For the beef mixture:

  • For the bechamel sauce:

  • For the casserole:

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.

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.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

620 kcal
Calories
37 g
Protein
27 g
Fat
55 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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