1. Cooking the Pasta: Al Dente Perfection
Boil the Pasta:
Bring a large pot of salted water with a splash of vegetable oil to a boil. Add 150g pasta and cook according to package directions until al dente. Drain and set aside.
2. Crafting the Savory Sauce: A Burst of Flavor
Sauté the Aromatics:
In a large pan, heat a small amount of vegetable oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté until golden and fragrant.
Add Vegetables and Meat:
Add 1 chopped red bell pepper and 600g minced meat to the pan. Cook until the meat is browned and cooked through.
Season the Sauce:
Season with oregano, sweet paprika, salt, and black pepper to taste. Add 2 chopped fresh tomatoes and let the mixture cook for a few more minutes until the tomatoes soften.
3. Making the Creamy White Sauce: Velvety Smoothness
Prepare the Sauce Base:
In a separate pan, melt 40g butter over medium heat. Add 1 chopped leek stalk and cook for a few minutes until softened.
Create the Roux:
Sprinkle 2 tbsp flour over the leeks and stir to combine. Gradually pour in 2 cups milk, stirring constantly until the mixture thickens and becomes smooth.
4. Combining and Baking: Fusion of Flavors
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Mix Pasta with White Sauce:
In a large bowl, mix the cooked pasta with the creamy white sauce until well coated.
Assemble the Dish:
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