Components:
.15.g of flour
.500 milliliters of milk
One hundred grams of grated hard mozzarella cheese
1. One onion, cut very finely
a total of three
minced garlic cloves
Meat mince (either beef, hog, chicken, or turkey) weighing 700 grams
.200 grammes of tomato sauce
As a cooking medium, vegetable oil
For your taste, salt
The addition of a pinch of meat seasoning, dried powdered nutmeg, and to taste
Details to follow:
To prepare the pasta: Prepare the Stellini pasta in accordance with the directions provided on the box by cooking it in a big pot of salted water until it reaches the al dente. Drain, then keep away for later use.
Get the béchamel sauce ready by: To make a roux, melt the butter in a skillet over medium heat and then whisk in the flour until it is completely incorporated. While whisking continuously, gradually add the milk until you have a sauce that is completely smooth. Continue cooking until the sauce reaches the desired consistency. Salt and a dash of nutmeg should be used as seasonings.
The first step in preparing the meat is to heat a little amount of vegetable oil in a frying pan over medium heat. When the onion and garlic have become aromatic and tender, add them to the pan and sauté them. Turn the heat up to high, add the meat that has been minced, and continue to cook it until it is browned. In the event that it is required, season with meat seasoning and more salt. After a few minutes of simmering, stir in the tomato sauce; continue to cook
Serve: After taking it from the oven, let it to rest for a few of minutes before serving it warm. Then, enjoy the comforting tastes that your grandmother’s recipe has to offer!
Useful Hints:
During the layering process, make sure that each layer is spread out equally so that each mouthful has the same flavor.
