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2 oz (60g) butter
2 tbsp all-purpose flour
14 fl oz (400ml) milk
½ tsp black pepper
½ tsp nutmeg
10 oz (300g) cheddar cheese, grated (reserve 3 oz/100g for topping)
Directions:
Cook the Pasta:
Bring a saucepan of water to a boil. Add a pinch of salt and 8 ounces (250g) of pasta.
Cook according to the package instructions, stirring occasionally. Once done, drain the pasta and set it aside.
Prepare the Meat Sauce:
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
Grate 2 cloves of garlic and add to the pan, cooking for another minute while stirring to avoid burning.
Add 16 ounces (450g) of ground beef, breaking it up with a spatula as it cooks. Stir until the meat is browned and no large chunks remain.
Stir in 2 tablespoons of tomato paste, mixing it well with the beef and onions.
Season with a pinch of salt, black pepper, and 1 teaspoon of oregano. Let the sauce simmer for about 10 minutes for the flavors to combine.
Make the Béchamel Sauce:
In a clean saucepan, melt 2 ounces (60g) of butter over medium heat.
Add 2 tablespoons of flour and stir constantly for about 1 minute to cook the raw taste out of the flour.
Slowly pour in 14 fluid ounces (400ml) of milk while whisking to avoid lumps.
Continue whisking until the sauce thickens, about 3-4 minutes.
Season the béchamel with ½ teaspoon of black pepper and ½ teaspoon of nutmeg.
Once the sauce is smooth and thickened, remove from heat and stir in 7 ounces (200g) of the grated cheddar cheese, reserving the rest for topping.
Bring a saucepan of water to a boil. Add a pinch of salt and 8 ounces (250g) of pasta.
Cook according to the package instructions, stirring occasionally. Once done, drain the pasta and set it aside.
Prepare the Meat Sauce:
Heat 2 tablespoons of oil in a large frying pan over medium heat.
Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes.
Grate 2 cloves of garlic and add to the pan, cooking for another minute while stirring to avoid burning.
Add 16 ounces (450g) of ground beef, breaking it up with a spatula as it cooks. Stir until the meat is browned and no large chunks remain.
Stir in 2 tablespoons of tomato paste, mixing it well with the beef and onions.
Season with a pinch of salt, black pepper, and 1 teaspoon of oregano. Let the sauce simmer for about 10 minutes for the flavors to combine.
Make the Béchamel Sauce:
In a clean saucepan, melt 2 ounces (60g) of butter over medium heat.
Add 2 tablespoons of flour and stir constantly for about 1 minute to cook the raw taste out of the flour.
Slowly pour in 14 fluid ounces (400ml) of milk while whisking to avoid lumps.
Continue whisking until the sauce thickens, about 3-4 minutes.
Season the béchamel with ½ teaspoon of black pepper and ½ teaspoon of nutmeg.
Once the sauce is smooth and thickened, remove from heat and stir in 7 ounces (200g) of the grated cheddar cheese, reserving the rest for topping.
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