Egyptian Macarona Pasta

Recipes__Steak and Lamb Meals

For the Pasta

500g Penne pasta

Water

Salt, to taste

For the Meat Sauce

500g Ground beef

1 onion

1 1/2 cup tomato sauce (canned and/or crushed tomatoes)

2 tablespoon olive oil

1 teaspoon thyme

1 teaspoon salt (or to taste)

1 teaspoon black pepper (or to taste)

For the Béchamel Sauce

1 1/2 cup flour

1 1/2 cup butter

1 1/2 litres milk

1 teaspoon salt

1/2 teaspoon nutmeg

For the Assembly

1 cup grated mozzarella

Instructions

Preheat your oven to 180 degrees

For the pasta

Start by boiling the pasta in salted water until al dente. Drain and set aside.

For the meat sauce

Finely dice the onion and cook in a pan with the olive oil, stirring occasionally until softened, about 5 minutes.

Add the meat and break it up using a wooden spoon and cook until browned, about 5 minutes. Add the salt, pepper, thyme and the tomato sauce and simmer for 3-4 minutes. set aside.

For the Bechamel Sauce

Begin by melting the butter over medium heat.

Whisk in the flour while over heat. Cook for 3-4 minutes as you continuously whisk.

Pour the milk in slowly while continuing to whisk until the sauce is formed.

Macarona Bechamel, Assemble!

In a deep, large casserole dish, add the pasta. Add the meat mixture and mix together. Smooth out to create a layer. Add a layer of mozzarella.

Cover using all of the Bechamel sauce and smooth it out (for presentation).

Bake at 375 degrees F for 40 mins. Serve with a smile!

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