Summary

Ingredients

• 250 g minced meat, (round beef)
• 2 small Can tomato (s)
• 1 tablespoon tomato paste
• 1 onion (s)
• 1 carrot (s)
• 1 clove garlic
• 1 tablespoon olive oil
• 2 bowls bouillon pure beef, instant
• salt
• Pepper, freshly ground
• sugar
• Oregano, fresh or dried
• 50 g butter, approx.
• 1 tablespoon flour, approx.
• milk
• 2 bay leaves
• nutmeg
• possibly broth, granulated
• 300 g pasta, (e macaroni)
• 0.5 bag ½ (s) grated mozzarella or other cheese

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Instructions

1. For the Bolognese cut the carrot, onion and garlic into fine cubes. Heat olive oil in a pot. Roast the mince well. Add the finely diced vegetables and roast them. Puree the canned tomatoes and add them to the pot. Add the bouillon, a little sugar, tomato paste, oregano, salt and pepper, cover and simmer for about 45 minutes. Stir in between. If necessary, season again at the end.
2. For the bechamél sauce, melt the butter and stir in the flour (I can`t say the exact amount, because I always do it free). Pour milk on top - first just a little milk until the sauce boils and then add enough milk to make a thick sauce. Add bay leaves and simmer while stirring (careful, it burns quickly). Season to taste with nutmeg, salt, pepper and, if necessary, a few crumbs of stock powder.
3. Cook the pasta in salted water until cooked. In a sufficiently large baking dish, first put the cooked noodles and then the sauce on top. Mix lightly. Spread the bechamél sauce on top and sprinkle with the cheese. Bake in the hot oven (under the grill) for a few minutes until the cheese is nice and brown.