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Heat the onion and garlic in oil, add the meat, let it whiten, stirring constantly, the broth and after a few minutes the peeled tomatoes, finely chopped, the bay leaf, soup, salt, pepper and then simmer for 40 minutes, until reduced;
during this time we make the bechamel sauce from butter, flour and milk, after it has cooled a bit we incorporate the beaten egg, salt and pepper.
In a bowl put half of the cooked and drained pasta, on top of the meat removing the bay leaves, cover with the rest of the pasta, pour the sauce, sprinkle the cheese and leave in the oven for 30 minutes.
It is served immediately but also cold, it is delicious.