Spaghetti with meat in béchamel sauce

If there is a food that almost everyone likes, it is pasta. Whether they are macaroni, bows, spaghetti, etc., they like both adults and children.

This time we have taken the spaghetti pot from our pantry and used it to make this delicious recipe for spaghetti with meat in béchamel sauce. We usually eat this type of dish with tomato sauce but today I wanted it to be different.

Here is the list of ingredients and the step by step of its preparation. They were great! We have prepared the recipe for 2 or 3 people but if there are more of you, here you can calculate the amount of pasta per person.

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Spaghetti with meat in béchamel sauce

These spaghetti with meat in bechamel sauce is the typical food that you can put if you want to hit everyone's taste.

Author Carmen Guillen

Kitchen: Italian

Recipe type: Pasta

Rations: 2-3

Preparation time:  10m

Cooking time:  35m

Total time:  45m

Ingredients

Pasta

• Spaghetti for two
• Olive oil
• Water
• Sal Island

Carne

• 250 grams of minced chicken-turkey meat
• 2 cloves of garlic
• ½ onion
• Olive oil
• Curry
• Black pepper
• Sal Island

Bechamel sauce

• 300 ml of milk
• 45 grams of butter
• 1 level tablespoon of flour
• Fine salt to taste
• Nutmeg to taste

Preparation

1. Let's start with the meat: In a frying pan, with a drizzle of olive oil, fry the garlic and onion in sheets. When it is done, we will put the meat, which we will crumble with the help of a wooden spoon or fork. We will stir from time to time so that the meat does not stick. When it is almost done, add the salt, the ground black pepper and the curry to taste, and stir to bind all the flavors. We set aside when the meat is done and loose, not clingy.
2. In a medium pot we will put cook the spaghetti. To do this, just fill the pot with water, pour a few drops of olive oil so that the spaghetti does not stick and a little salt. When the water begins to boil, we will add the spaghetti and let it cook between 10-15 minutes at maximum heat.
3. While our spaghetti is done, we will be making our Bechamel sauce. To do this, in a pan, which will be over low heat, add the butter and once it has melted, add the flour little by little and stir with the help of our wooden fork. Next and without stopping to stir, we are adding little by little the 300 ml of milk. If we do it every little bit, we will avoid so that we have lumps. When we have a fine sauce we add the last touch so that it gains in flavor: salt and nutmeg to taste.
4. Now all you have to do is join the three things and enjoy this wonderful dish with ease.

Notes

As a final touch, if you like the oregano, you can add a little for decoration.

Nutritional information per serving

Calories: 410

3.3.3077