I love pasta (and who doesn't), especially combined with minced meat. This is an universal meal, for all ages and for all occasions. It reminds me somehow of lasagna because the ingredients are almost the same except it's way easier to prepare.

  • 500 g of macaroni or other pasta
  • salt
Minced meat:
  • 500 g minced meat
  • 2 tablespoons oil
  • 1 finely chopped onions
  • 500 g tomato sauce
  • finely chopped parsley
  • salt, black pepper, a little red sweet pepper
Bechamel sauce:
  • 600 ml of milk
  • 1.5 tablespoons of flour
  • 3 tablespoons butter
  • 1 egg
  • salt and pepper to taste
  • cheese about 300 g
  1. Fry the onions, add the meat, fry for about ten minutes, then add the tomato sauce and spices. Leave to simmer till it turns into a nice sauce, and about 15 minutes before the end, add finely chopped parsley.
  2. Boil pasta  in salted water and be careful not to overcook it. Remove it earlier than usual and drain.
  3. Preparation of bechamel sauce: Preheat the butter and oil, add flour slowly, let it fry a bit, then add milk with constant stirring. Add salt and cook for a few minutes until it is thick, remove the pot.
  4. Place half of the pasta in a greased baking pan, sprinkle with half the grated cheese, pour a little bechamel. Place the meat, then the rest of the macaroni, then place the cheese and pour over the bechamel sauce.
  5.  Bake at 200 C degrees for about 45-50 minutes.