Recipes

Ingredients

500 g spaghetti

Boiled salted water For the basil sauce

4 cups milk

4 tablespoons flour mills all uses

1 tablespoon starch

1 skimmed cream

1 cube of chicken broth

2 teaspoons salt For meat filling

500 g minced beef

1 small onion, peeled

1 grated garlic clove

1 tomato peeled and cut

Half teaspoon crushed darsen

Half teaspoon of seasoned spices

Black pepper

Salt

Instructions

1. To prepare the meat filling, stir the onion in oil until it dissolves, then add the garlic and stir
2. Add minced meat and stir, then leave on medium heat for 5 minutes with flipping
3. Add spices and tomatoes, then simmer for 10 minutes with stirring
4. Add the salt and stir, then leave for 3 minutes and remove from the fire
5. Boil the pasta in pre-boiling salted water for 8 minutes or until it is cooked
6. Drain the pasta from the water and then wash a little with cold water to stop the leveling process
7. To prepare the basil sauce, beat all the ingredients in the electric mixer
8. Transfer the mixture to a deep saucepan over medium heat, stirring continuously until a heavy sauce is formed, and then stir from the fire
9. Bechamel sauce is divided into two halves, the first half mixed with pasta and the second half leaves to pour on the dish
10. In a baking bowl, describe a layer of pasta and then put the meat filling and then another layer of pasta
11. Pour the rest of the basil sauce, then enter the oven for 45 minutes
12. Leave to cool a little, then cut then served