Baked Farfalle with Meat Sauce and Béchamel

  • 150 g grated cheese (e.g. Gruyère or Parmesan)

Guide:

  1. Preparation:
    • Preheat the oven to 180°C (fan) or 200°C (top/bottom heat).
    • Cook the farfalle in a large pot of salted water according to package instructions until al dente. Drain and set aside.
  2. Für die Meat Sauce:
    • Heat the olive oil in a large skillet over medium heat.
    • Add the onion, garlic, carrot and celery and sauté until tender.
    • Add the minced meat and sauté until brown and cooked through.
    • Add the tomato paste and fry briefly.
    • Pour in the red wine (if using) and let it boil down for a few minutes.
    • Add the canned tomatoes, oregano, thyme, bay leaf, salt and pepper. Let the sauce simmer over low heat for at least 20-30 minutes so that the flavors combine well.
  3. For the béchamel sauce:
    • Melt the butter in a saucepan over medium heat.
    • Stir in the flour and sauté for 1-2 minutes until lightly golden brown.
    • Gradually pour in the milk, stirring constantly to avoid lumps.
    • Cook the sauce, stirring, until thickened and smooth.
    • Season with nutmeg, salt and pepper.
  4. Compile:
    • Mix the cooked farfalle with the sauce à la Viande.
    • Transfer the mixture to a baking dish.
    • Spread the béchamel sauce evenly over the farfalle.
    • Sprinkle the grated cheese on top.
  5. Bake:
    • Bake the dish in the preheated oven for about 20-25 minutes, until the surface is golden brown and the cheese is melted and lightly browned.
  6. Serve:
    • Let the dish rest for a few minutes before serving so that it can set.

Enjoy your meal!

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