Recipe: Beef Vermicelli Gratin

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 0.7 oz (20 g) 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!