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Gratin with Béchamel Sauce

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Pasta and Pizza | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

17

🍽️ Servings

6

Description

Gratin with Béchamel Sauce

Ingredients

  • Onion - 1 piece
  • Lean Beef - 19.4 oz
  • Garlic - 3 cloves
  • Dried Rosemary - 2 teaspoons
  • Chicken Broth - 4 tablespoons
  • Breadcrumbs - 1.8 oz
  • Grated Pecorino Pepato Cheese - 1.8 oz
  • Vegetable Oil - 3 tablespoons
  • Butter - 3.5 oz
  • Wheat Flour - 5 tablespoons
  • Milk - 25 fl oz
  • Aged gouda cheese - 5.3 oz
  • Salt - 1 teaspoon
  • Dijon Mustard - 2 teaspoons
  • Cayenne Pepper - to taste
  • Conchiglie Pasta - 7.1 oz
  • Broccoli - 12.3 oz

Step by Step guide

Step 1

Chop the onion into small cubes and press the garlic through a garlic press. In vegetable oil, sauté the onion over medium heat for 5 minutes. Add the garlic and sauté for another 1–2 minutes. Add oregano, herbs, and ground beef. Cook, stirring constantly and breaking up the meat, for 2 minutes, adding salt to taste.

Step 2

Divide the broccoli into florets and cut into 4 pieces. Add to the meat mixture, pour in 4 tablespoons of meat broth, and simmer for 5 minutes, seasoning with salt to taste. Transfer the meat mixture with broccoli to a baking dish.

Step 3

Cook the pasta according to the package instructions. Place the cooked pasta on top of the meat mixture with broccoli.

Step 4

For the sauce, melt the butter in a saucepan. Add the flour and sauté for about 1 minute. Remove from heat. Gradually add 3 cups of milk, mixing thoroughly.

Step 5

Return to the stove and cook over medium heat for 2 minutes, stirring. Then add the mustard, grated Gouda cheese, cayenne pepper, and salt, cooking for another minute. Remove from heat. The sauce should be slightly thicker than pancake batter.

Step 6

Pour the sauce over the pasta. Sprinkle with breadcrumbs and Parmesan cheese.

Step 7

Place in the oven and bake at medium temperature for 15–20 minutes. Let it sit for 5 minutes before serving!

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