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Prepare the Meat Sauce

  • Bœuf haché maigre 750.0 g
  • Oignons, hachés en dés 150.0 g
  • Muscade moulue 22.0 ml
  • Cannelle moulue 22.0 ml
  • Aneth frais haché 22.0 ml
  • Oranges 30.0 ml
  • Poudre d’ail 30.0 ml
  • Paprika 30.0 ml
  • Sel et poivre au goût
  • Coulis de tomate 5/1 740.0 g
  • Pennes cuites 250.0 g
  • Parmesan râpé 150.0 g

Prepare the Bechamel

Finish the Dish

  • Fresh herbs, as needed
  1. Prepare the Meat Sauce

    • In a large skillet brown the beef and onions with all the spices. Cook for about 5 minutes, then add the tomato sauce. Let the meat and sauce mixture simmer for a few minutes until thick, and most of the sauce has reduced. Set aside and chill.
    • In a large bowl mix chilled meat sauce with cooled pasta and parmesan. Incorporate well and pack lightly in a greased half hotel pan.
  2. Prepare the Bechamel

    • Crack the eggs in a large bowl and whisk. Slowly incorporate 2 cups of preparedKnorr Culinary Creamand mix well. Slowly whisk this egg mixture into the remainder of theKnorr Culinary Creamuntil its fully incorporated. Add the parmesan and crumbled feta.
    • Pour the béchamel on top of the meat and pasta mixture and let it set. This will create its own layer on top of the pasta.
  3. Finish the Dish

    • Bake at 190 C for 1.5 hours or until the “béchamel custard” is set and golden brown. Allow to rest for at least 25 min before cutting into squares.
    • Garnish each piece with parmesan cheese and fresh herbs.