500g of cooked macaroni al dente
3 tablespoons of olive oil
500g of ground beef
Red Sauce
2 tablespoons of olive oil
1 small onion finely chopped
2 cloves of garlic finely chopped
500g of diced tomatoes without seeds and skin
3 tablespoons of tomato paste
Salt and pepper to taste
Fresh parsley leaves to taste
White Sauce
2 tablespoons of butter
1 small onion finely chopped
2 tablespoons of all-purpose flour
Salt and pepper to taste
1 teaspoon of nutmeg
1/2 liter of hot milk
1/2 can of heavy cream
100g of grated Parmesan cheese
500g of cooked macaroni al dente
3 tablespoons of olive oil
500g of ground beef
Red Sauce
2 tablespoons of olive oil
1 small onion finely chopped
2 cloves of garlic finely chopped
500g of diced tomatoes without seeds and skin
3 tablespoons of tomato paste
Salt and pepper to taste
Fresh parsley leaves to taste
White Sauce
2 tablespoons of butter
1 small onion finely chopped
2 tablespoons of all-purpose flour
Salt and pepper to taste
1 teaspoon of nutmeg
1/2 liter of hot milk
1/2 can of heavy cream
100g of grated Parmesan cheese
Heat the olive oil in a pan and fry the beef until it's dry
Red Sauce
In a pan, heat the olive oil, sauté the onion and garlic
Add the tomatoes, tomato paste, salt, and pepper
Simmer until the sauce thickens
Mix in the reserved beef and parsley leaves
White Sauce
In a pan, melt the butter, sauté the onion, and add the flour
Add the seasonings, milk, and stir until it thickens
Turn off the heat and mix in the heavy cream
Assembly
In a baking dish, combine the macaroni, red sauce, and white sauce
Sprinkle with grated Parmesan cheese and bake at 220°C for gratination
Serve immediately.
