📝 Ingredients:
- 300 g spaghetti
- 200 g bacon, diced
- 1 red onion, finely chopped
- 3 cloves of garlic, minced
- 700 g minced beef
- 200 g tomato sauce (or passata)
- Salt & pepper to taste
- Olive oil for cooking
For the Béchamel Sauce:
- 40 g butter
- 30 g flour
- 500 ml milk
- Pinch of nutmeg (optional)
- Salt to taste
🍝 Instructions:
- Cook the spaghetti in salted boiling water until al dente. Drain and set aside.
- Prepare the meat sauce:
- In a large pan, heat a bit of olive oil.
- Add the diced bacon and fry until slightly crispy.
- Add the chopped red onion and garlic. Sauté until soft.
- Add the minced beef and cook until browned.
- Pour in the tomato sauce. Season with salt and pepper.
- Simmer on low heat for 15–20 minutes.
- Make the béchamel:
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour to form a roux. Cook for about 1 minute.
- Slowly add the milk, whisking constantly to avoid lumps.
- Cook until thickened. Season with salt and a pinch of nutmeg if using.
- Combine:
- Add the cooked spaghetti to the meat sauce and mix well.
- Pour into a baking dish (optional).
- Top with the warm béchamel sauce.
- (Optional) Sprinkle with cheese and bake at 180°C (350°F) for 10–15 minutes for a golden top.
- Serve hot and enjoy every bite of this creamy, meaty, cheesy goodness.