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Preparation time
45 minutes
Total time:
1 hour 45 minutes
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Ingredients
Meat sauce
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30 mL (2 tbsp.) olive oil
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450 g (1 lb.) each: ground chicken and beef
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To taste salt and freshly ground pepper
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1 onion, diced
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1-2 cloves of garlic, chopped
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15 mL (1 tbsp.) finely chopped fresh rosemary
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1 bay leaf
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30 mL (2 tbsp.) tomato paste
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60 mL (¼ cup) chicken bouillon
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1 tin (398 mL) (14 oz.) diced tomatoes
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2 eggs, beaten
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125 mL (½ cup) grated cheddar
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30 mL (2 tbsp.) chopped fresh parsley
Béchamel sauce
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175 mL (¾ cup) butter
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250 mL (1 cup) flour
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1.25 L (5 cups) milk
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1 pinch freshly ground nutmeg
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5 eggs, beaten
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310 mL (1 ¼ cups) grated cheddar
Assembly
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330 g (¾ lb.) penne
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Sufficient amount olive oil to grease baking dish
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Directions
Meat sauce
- Heat a large skillet over medium-high heat.
- Pour in olive oil. Once hot, add ground chicken and beef. Season with salt and pepper.
- Cook meat, stirring from time to time, until no longer pinkish, about 8 to 10 minutes.
- Reduce heat to medium.
- Add onion, garlic, rosemary, and bay leaf.
- Cook, stirring from time to time, until onion is soft, about 5 minutes.
- Add tomato paste and cook for 1 minute.
- Pour in bouillon and tomatoes. Bring to a boil.
- Reduce heat and let simmer, stirring occasionally, until mixture thickens, 30 to 40 minutes.
- Let cool slightly. Remove bay leaf.
- Stir in beaten eggs, grated cheddar, and parsley.
Béchamel sauce
- Melt butter in a saucepan over medium heat.
- Add flour and mix into a roux.
- Continue cooking, stirring constantly, for 2 to 3 minutes.
- Gradually whisk in milk, mixing with roux. Continue whisking and bring to a boil.
- Reduce heat and let simmer, whisking often, until sauce thickens, about 10 minutes.
- Add nutmeg, salt, and pepper.
- Remove from heat and gradually whisk in beaten eggs.
- Incorporate grated cheddar.
Assembly
- Cook pasta in a large pot of boiling salted water until al dente.
- Drain and mix with 500 mL (2 cups) bechamel sauce.
- Preheat oven to 180°C (350˚F). Lightly oil a 33 cm x 23 cm x 8 cm (13 in. x 9 in. x 3 in.) baking dish.
- Layer ingredients in baking dish in the following order: pasta, meat sauce, and remaining bechamel sauce.
- Bake until top is golden and firm, 45 to 60 minutes.
- Let sit for about 15 minutes before serving.
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