Saute the onion in a little oil over med high heat until soft.Prepare pasta according to directions on the box.Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown. Pour and spread the remaining bachamel sauce on top of the last layer. Add the rest of the pasta to form the top layer. Top with a sprinkling of parmesan cheese. Now layer the entire meat mixture over the pasta. Put half the pasta covered with the sauce into an 8x11 baking dish. Mix half the bechamel mixture into the pasta. Whisk constantly until the milk is almost boiling, but not quite. Add the salt and white and black peppers to taste. Keep whisking, making sure there are no lumps in it. Now whisk in the milk slowly, until all the milk has been added. Once melted whisk in the flour until smooth. In a large saucepan over med-high heat, melt the butter. Once it has cooled stir in the beaten egg. Stir in the can of tomato sauce and simmer over low heat about 10 minutes. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined. Saute the onion in a little oil over med high heat until soft. Prepare pasta according to directions on the box.
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