Recipe: Beef Vermicelli Gratin

Name: Beef Vermicelli Gratin
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6 servings
Ingredients: 80 g (2.8 oz) of butter; 1 chopped onion; 500 g (17.75 oz) of ground beef; 800 g (28 oz) of tomato sauce in a jar; 2 tablespoons of tomato paste; 250 g (8.75 oz) of vermicelli; 30 g (1.1 oz) of flour; 375 ml (1.6 cups) of milk; 155 g (5.5 oz) of grated cheddar

By AFTouch-Cuisine 4.2/5 (10 reviews) · 🍳 20 made it

Prep 10 min

Cook 50 min

Total 1h

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

80 g (2.8 oz) of butter
1 chopped onion
500 g (17.75 oz) of ground beef
800 g (28 oz) of tomato sauce in a jar
2 tablespoons of tomato paste
250 g (8.75 oz) of vermicelli
30 g (1.1 oz) of flour
375 ml (1.6 cups) of milk
155 g (5.5 oz) of grated cheddar

Step-by-step directions

Preparation: 10 minutes
Resting: 10 minutes
Cooking: 50 minutes
*Preheat the oven to 180 degrees (gas mark 6).
Grease a baking dish.
In a pan, melt 20 g (0.7 oz) of butter and cook the onion for 2 to 3 minutes over medium heat until softened.
Add the ground beef, separating the pieces with a wooden spoon, and cook for 4 to 5 minutes until golden. Incorporate the paste and tomato sauce, let simmer for 25 minutes. Season.
*Cook the pasta in a pot of boiling water until al dente. Drain.
In a saucepan melt the butter over low heat. Incorporate the flour and cook 1 minute until it turns golden brown. Remove from heat, incorporate the milk off the heat and cook without stopping stirring until the sauce boils and thickens. Reduce the heat and let simmer 2 minutes.
*In the dish spread the pasta first, cover with half of the meat-based sauce. Cover with the remaining pasta, pressing well with the palm of your hand.
Cover with the meat-based sauce then with the white sauce. Sprinkle with cheese and cook 15 minutes, let rest 10 minutes.
Unmold and enjoy!