Ingredients
1 onion, finely chopped
3 cloves garlic, minced
600g (1.3 lbs) minced beef
100ml (⅓ cup + 1 tbsp) dry red wine
300g (10.5 oz) chopped tomatoes
40g (3 tbsp) butter
1 leek, sliced
2 tbsp (16g) flour
500ml (2 cups) milk
80g (2.8 oz) Parmesan, grated
300g (10.5 oz) pasta (your choice)
150g (5.3 oz) mozzarella, shredded
Vegetable oil, for cooking
3 tsp (15g) salt
1 tsp (5g) black pepper
1 tsp (4g) sugar
Pinch of nutmeg
Step-by-Step Instructions
Step 1: Sauté the Onion and Garlic
Sauté the onion: In a large pan, heat a little vegetable oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it softens.
Add garlic: Add the minced garlic and cook for another minute, stirring constantly.
Step 2: Cook the Beef
Brown the beef: Add 600g of minced beef to the pan with the onions and garlic. Cook for 10 minutes, stirring occasionally, until the beef is browned and cooked through.
Add red wine: Pour in 100ml of dry red wine, along with 1 tsp of salt and ½ tsp of black pepper. Let the beef simmer until most of the wine evaporates, leaving a rich flavor.
Add tomatoes: Stir in 300g of chopped tomatoes and 1 tsp of sugar. Let the mixture simmer for another 5 minutes, then remove it from the heat.
Step 3: Make the Leek Béchamel Sauce
Melt butter: In a separate pan, melt 40g of butter over medium heat. Add the sliced leek and sauté for about 8 minutes, or until the leek is tender and fragrant.
Thicken with flour: Sprinkle 2 tbsp of flour over the sautéed leeks and stir for 1 minute to form a roux.
Continued on the next page
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