Ingredients for 6 servings
- 80 g of butter
- 1 chopped onion
- 500 g of ground beef
- 800 g of tomato sauce in a jar
- 2 tablespoons of tomato paste
- 250 g of vermicelli
- 30 g of flour
- 375 ml of milk
- 155 g of grated cheddar
Recipe: Beef Vermicelli Gratin
Prep
10 min
Cook
50 min
Total
1h
Servings
6 serv.
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 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!
Chef Patrick's Comment
Personally I would add a little kick (add a hint of Wasabi or Espelette pepper) to the recipe which I find a bit bland.
Wine Pairing
Comments (1)
LY
lysiana
30/01/2011 18:22
tite faute de frappe retirer du feu et incorporer( du feu )ce serai mieux d incorporer le lait lol sinon pas de faute de goût sur cette recette et jamais deçue par aucune des recettes merci
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