•
Ingredient:
Bolognese Sauce
2 tablespoons olive oil
500grms mince beef
1 large onion
2-3 cloves garlic
1 can of chopped tomatoes, 800grms
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste.
500grm pack penne pasta
Bechamel Sauce
1/4 cup flour
1/4 butter
4 cups milk
3/4 Parmesan cheese, grated.
1 large egg
Method:
Cook pasta to packet directions and set aside, add some oil to water when boiling to prevent sticking together once drained.
Cook onion and garlic with olive oil in a non stick pot until translucent, then add mince and brown using a wooden spoon, breaking clumps of mince.
Add sauces, herbs and salt and pepper, bring to boil and simmer on low heat for 30-45 mins. Add water if it’s too thick. Set aside while you make the bechamel sauce.
In a pot add butter and flour and stir to form a roux. Add milk gradually and keep stirring on medium heat, once thickened add the Parmesan cheese, salt and pepper and remove from heat. Crack egg into cheese sauce stirring quickly so it doesn’t cook.
In a large baking dish add half the penne pasta, add scoops of meat sauce and stir through pasta in dish. Keep adding till the pasta is a rich red, you may not need to use all the sauce.
Then add remaining pasta spreading evenly over the sauce and pasta. Next pour your bechamel over it and sprinkle generously with grated Parmesan.
