معكرونة بالبشاميل
بحب أعرف منكم كيف طريقتكم للمعكرونة بالبشاميل؟ بالبندورة؟ بدون؟ مع خضار؟ و هاي على طريقتي، بتشهي
How do you make your Béchamel Pasta Bake? This is my version of the most delicious pasta bake ever 😋
المقادير
- صلصة البولونيز
- ٣ م ك زيت زيتون
- ١ جزر مفروم ناعم
- ١ بصل مفروم ناعم
- ١ عود كرفس مفروم ناعم
- ٣ حبات ثوم
- ٨ م ك معجون بندورة
- ٨٠٠ غم لحمة مفرومة
- علبتين بندورة مقشرة
- ١ كوب مرقة لحمة
- ١ م ك سكر بني
- ٢ ك ص بودرة بصل
- ١ م ص بودرة ثوم
- ملح و فلفل
- ورقة غار
- ٥٠٠ غم معكرونة (تسلق المعكرونه)
- ٥٠٠ غم جبنة موزاريلا
- ٣٠٠ غم جبنة شيدر
- ١،٥ لتر بشاميل (الوصفة على صفحتي)
- زعتر ناشف
- زبدة ذائبة
- حبة ثوم مهروس
Ingredients
Bolognese Sauce
3 tbsp Olive Oil
1 Small Carrot (Finely Diced)
1 Medium Onion (Finely Diced)
1 Celery Rib (Finely Diced)
3 Garlic Cloves
8 tbsp Tomato Paste
800 gms Ground Beef
2 cans Peeled Tomatoes
1 cup Beef Stock
1 tbsp Brown Sugar
2 tsp Onion Powder
1 tsp Garlic Powder
Bay Leaf
Salt & Pepper
500 gms Dry Pasta (Then boiled)
500 gms Mozzarella Cheese
300 gms Cheddar Cheese
1,5 Litres Béchamel Sauce (Recipe on my page)
Topping
Melted Butter
Oregano
1 Garlic Clove
Preparation
Bolognese Sauce
– In a pot over low heat, add olive oil, finely chopped onions, carrots, celery, pinch of salt and sauté for 10 minutes
– Add ground beef and cook till browned
– Add garlic, onion powder, garlic powder and stir for 2 minutes, then add tomato paste and stir for another 2 minutes
– Add beef stock, canned tomatoes, brown sugar, bay leaf, lower the heat, cover the pot and simmer at least 1 hour stirring occasionally
Assembly
– In a baking pan, add half of the boiled pasta quantity and a bit of Béchamel, mix to incorporate
– Top with Bolognese sauce, then Mozzarella, then cheddar, then another layer of Béchamel
– Lastly, add remaining quantity of the pasta, top with Béchamel, then Mozzarella, then cheddar
– Mix melted butter with oregano and crushed garlic, and add on top of the pasta bake
– Bake the pasta covered in parchment paper and foil paper in a pre-heated oven at 180°C for 45 minutes till the top is golden brown & crispy
– Allow to rest and slightly cool before slicing
Bolognese Sauce
3 tbsp Olive Oil
1 Small Carrot (Finely Diced)
1 Medium Onion (Finely Diced)
1 Celery Rib (Finely Diced)
3 Garlic Cloves
8 tbsp Tomato Paste
800 gms Ground Beef
2 cans Peeled Tomatoes
1 cup Beef Stock
1 tbsp Brown Sugar
2 tsp Onion Powder
1 tsp Garlic Powder
Bay Leaf
Salt & Pepper
500 gms Dry Pasta (Then boiled)
500 gms Mozzarella Cheese
300 gms Cheddar Cheese
1,5 Litres Béchamel Sauce (Recipe on my page)
Topping
Melted Butter
Oregano
1 Garlic Clove
Preparation
Bolognese Sauce
– In a pot over low heat, add olive oil, finely chopped onions, carrots, celery, pinch of salt and sauté for 10 minutes
– Add ground beef and cook till browned
– Add garlic, onion powder, garlic powder and stir for 2 minutes, then add tomato paste and stir for another 2 minutes
– Add beef stock, canned tomatoes, brown sugar, bay leaf, lower the heat, cover the pot and simmer at least 1 hour stirring occasionally
Assembly
– In a baking pan, add half of the boiled pasta quantity and a bit of Béchamel, mix to incorporate
– Top with Bolognese sauce, then Mozzarella, then cheddar, then another layer of Béchamel
– Lastly, add remaining quantity of the pasta, top with Béchamel, then Mozzarella, then cheddar
– Mix melted butter with oregano and crushed garlic, and add on top of the pasta bake
– Bake the pasta covered in parchment paper and foil paper in a pre-heated oven at 180°C for 45 minutes till the top is golden brown & crispy
– Allow to rest and slightly cool before slicing
