• For the meat sauce: 200 milliliters tomato puree
  • 200 grams minced beef
  • 1 small onion (minced)
  • 1 small clove of garlic (chopped)
  • salt
  • pepper
  • 0,5 teaspoons dried rosemary
  • 1 pinch of cinnamon
  • 1 bay leaf
  • 30 milliliters white wine
  • For the sauce: 500 milliliters cold milk
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 1 egg yolk
  • salt
  • pepper
  • grated nutmeg
  • 8 tablespoons grated Parmesan
  • For the addition: 175 grams long thick pasta
  • 1 tablespoon olive oil
  • 1 egg white
  • 3 tablespoons grated Parmesan
  • salt water
  • oil for the form

Preparation method (receipt)

For the meat sauce, warm the olive oil, slightly pass onion, add ground beef and fry until it is dry and crumbly. After 5 minutes, add the rosemary, garlic, wine and tomato puree, salt and pepper and mix well, bring to a boil, reduce the heat, add the bay leaf. Simmer for 30 minutes. For the bechamel sauce melt butter, saute the flour until creamy, pour a thin stream of cold milk, stirring constantly. Cook over low heat for about 10 minutes. Boil the pasta until half in salted boiling water, decant, add 1 tablespoon of olive oil, stir, cool. Salt, pepper and season with nutmeg bechamel, add egg yolk and cheese. Heat oven to 180 degrees Celsius. Beat the egg whites until peaks stable, add 3 tablespoons of parmesan for pasta. 2/3 pasta put in shape, top with meat sauce, put the remaining pasta. Pour the béchamel sauce. Bake for 30 minutes. If necessary, cover with foil.

tomato minced meat onion garlic salt pepper rosemary cinnamon bay leaves white wine milk wheat flour butter nutmeg Parmesan cheese noodles olive oil