Ingredients
For the béchamel sauce:
3 tablespoons all-purpose flour
3 tablespoons butter
2 cups milk
Salt to taste
Pinch of nutmeg
For the meat sauce:
1 medium onion, finely chopped
2 tablespoons vegetable oil
2 garlic cloves, minced
500g ground beef or lamb
1 cup tomato sauce
Salt and pepper to taste
1 teaspoon meat seasoning (optional)
For assembly:
1 ½ cups grated mozzarella cheese
300g cooked pasta (penne, rigatoni, or macaroni)
Instructions
Prepare the Béchamel Sauce:
In a medium skillet, melt the butter over medium heat.
Whisk in the flour, stirring constantly to form a smooth paste (roux), and cook for 1-2 minutes.
Gradually add the milk, whisking continuously to avoid lumps, until the sauce is smooth.
Continue cooking until the sauce thickens to your desired consistency, about 5-7 minutes.
Season with salt and a pinch of nutmeg. Set aside.
Make the Meat Sauce:
In a large frying pan, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
Turn the heat to high, add the ground meat, and cook until browned, breaking up any lumps.
Season with salt, pepper, and meat seasoning, if using.
Stir in the tomato sauce and simmer for a few minutes to let the flavors blend.
Assemble the Dish:
Preheat your oven to 180°C (350°F).
In a greased baking dish, layer half of the cooked pasta evenly.
Spread half of the meat sauce over the pasta, followed by half of the béchamel sauce.
Repeat the layers with the remaining pasta, meat sauce, and béchamel.
Bake:
Top the dish with grated mozzarella, spreading it evenly across the surface.
Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden brown.
Serve:
Let the baked pasta rest for a few minutes before serving warm.
Pair with a light salad or steamed vegetables for a balanced meal.
Enjoy.