Gratin with Béchamel Sauce
Pasta and Pizza • European
Description
Gratin with Béchamel Sauce
Ingredients
- Onion 1 piece
- Lean Beef 20 oz
- Garlic 3 cloves
- Dried Rosemary 2 teaspoons
- Chicken Broth 4 tablespoons
- Breadcrumbs 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Vegetable Oil 3 tablespoons
- Butter 5 oz
- Wheat Flour 5 tablespoons
- Milk 25 fl oz
- Aged gouda cheese 5 oz
- Salt 1 teaspoon
- Dijon Mustard 2 teaspoons
- Cayenne Pepper to taste
- Conchiglie Pasta 5 oz
- Broccoli 10 oz
Step-by-Step Guide
Step 1
Chop the onion into small cubes and press the garlic through a garlic press. In vegetable oil, sauté the onion over medium heat for 5 minutes. Add the garlic and sauté for another 1–2 minutes. Add oregano, herbs, and ground beef. Cook, stirring constantly and breaking up the meat, for 2 minutes, adding salt to taste.
Step 2
Divide the broccoli into florets and cut into 4 pieces. Add to the meat mixture, pour in 4 tablespoons of meat broth, and simmer for 5 minutes, seasoning with salt to taste. Transfer the meat mixture with broccoli to a baking dish.
Step 3
Cook the pasta according to the package instructions. Place the cooked pasta on top of the meat mixture with broccoli.
Step 4
For the sauce, melt the butter in a saucepan. Add the flour and sauté for about 1 minute. Remove from heat. Gradually add 3 cups of milk, mixing thoroughly.
Step 5
Return to the stove and cook over medium heat for 2 minutes, stirring. Then add the mustard, grated Gouda cheese, cayenne pepper, and salt, cooking for another minute. Remove from heat. The sauce should be slightly thicker than pancake batter.
Step 6
Pour the sauce over the pasta. Sprinkle with breadcrumbs and Parmesan cheese.
Step 7
Place in the oven and bake at medium temperature for 15–20 minutes. Let it sit for 5 minutes before serving!
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