By hamel reinald
- 2 tablespoons olive oil
- 1 large onion
- 2 1/4 pound of ground beef
- 1 glass of red wine
- 2 cubes of veal
- 2 large cans of tomato sauce
- 2 tablespoons chopped parsley
- 1 lb of spaghetti
- 2 eggs (separate the white from the yolks)
- 2tablespoons. bread crumbs
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk*
- 3.5 oz cheddar
- * you may need more depending on consistency of sauce
Level of difficulty Easy
Preparation time 20mins
Cooking time 2mins
Cost Budget Friendly
Preheat oven to 350 °
Heat oil in a skillet, add onion and cook 2 minutes (medium heat). Add the ground meat and stir over high heat. When meat is browned and the liquid has evaporated, add the wine, tomato sauce, and bouillon cubes.
Cook 1 hour covered, stirring regularly. Remove from heat, add parsley and cool.
Cook the spaghetti al dente. Drain, add the egg white.
Prepare the cheese sauce: Heat butter. Add flour and stir 2 minutes until the flour is brown. Add milk gradually. Stir until a smooth paste. Cool slightly. Stir in egg yolks and cheese. In a dish put half of spaghetti, add the meat, then mix the remaining spaghetti with cheese sauce. Spread evenly over meat layer, sprinkle with breadcrumbs. Bake for 45 minutes.
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Chef Tips and Tricks
This multi-colored Rainbow Shrimp Pasta is utterly delicious, and sure to impress when you serve it up!
- 2 oz red spaghetti
- 2 oz green spaghetti
- 2 cups shrimp
- 1/2 cup cream cheese
- Boil the red and green spaghetti separately in salted water until al dente.
- Fry the shrimp in a pan with plenty of salt, pepper and paprika.
- Add 1/2 cup of cream cheese, and stir through until combined.
- Arrange the cooked spaghetti in an alternating pattern on a plate.
- Top with the creamy shrimp sauce
- Garnish, and serve!