Pasta bake known as macarona bechamel is cooked with penne pasta, a delectable meat sauce, and a creamy handmade bechamel. It is the pinnacle of baked pasta and a staple in Middle Eastern homes. You'll adore it!
Simply put, the Egyptian Macarona Béchamel (also known as Macarona Forn) is a fusion of the Italian lasagna and the Greek pastitisio. Three layers make up this delectable pasta dish: al dente cooked penne, a layer of rich red meat-tomato sauce spiced with toasty herbs, and a layer of creamy, silky béchamel on top.
Ingredients
• 2 Onions
• 400g Chopped Tomatoes
• 2 Tbsp Butter
• 5 Tsp Salt
• 3/4 Tsp black pepper
• 400g Minced Beef
• 1/2 Tsp Black Pepper
• 2 Pinches of Freshly Grated Nutmeg Bechamel:
• 2 Bay Leaves
• 200g Unsalted butter
• 200g Flour
• 1 1/4 L Cold milk
• 1 Tsp white pepper
• Beef stock cube
• 400g Penne Pasta
• 1 Egg
Method:
To make the Tomato sauce:
• Blend 100 ml of water with medium diced tomatoes.
• Place a saucepan over medium heat and add butter till it totally dissolves
• Include the onions and cook until tender.
• Add salt and pepper after adding the sauce.
• After combining the sauce, raise the heat to medium-high and bring it to a light boil.
• Let the sauce simmer at medium heat with the lid ajar for 40–45 minutes.
To make the Mince meat
• Butter should be melted over medium-high heat in a nonstick pan.
• Add 400g of minced beef and spread it out evenly.
• Once it has reached a thickness of about 1 cm, start flipping the meat over and break it up into smaller pieces using a spatula.
• When the meat has released a tonne of liquid, add 1 small-diced onion
• Add the nutmeg, salt, and black pepper
• Combine thoroughly and sauté the onions until they are tender and wilted.
To make the bechamel:
• Stir in two bay leaves and a portion of your milk to a chilly saucepan before heating it gently.
• Lightly boil the bilk, then reduce the heat and simmer for 20 minutes.
• Turn off the heat, transfer your milk to the refrigerator, and let it cool.
• When ready, melt the butter in a big saucepan over medium heat, add the flour and thoroughly combine. Cook the flour for about 4-5 minutes, or until the butter starts to leak out.
• Reduce the heat to low and pour in the milk, 100 to 200 ml at a time so it can combine thoroughly. It must be chilly. Stir the flour and milk together until the milk is completely absorbed.
• Add the freshly grated nutmeg after the salt and white pepper.
• Set the heat to medium and let the mixture to bubble for one minute before removing the heat source.
To assemble:
• Bring a saucepan of water to a boil, add the beef stock cube, and then add the pasta.
• Cook for approximately 2 minutes shorter than the packet's recommended time, then drain it.
• Take out and put aside half of the bechamel from the saucepan. Pasta and the remaining bechamel should be combined.
• Place the meat in a separate dish and stir in 1 cup of tomato sauce.
• In a large baking dish, place half of the spaghetti and spread it evenly. Arrange meat on spaghetti and flatten it. Repeat with remaining pasta. Pour a cup of tomato sauce over the top, spread it evenly.
• Top with the remaining bechamel. Brush it with an egg that has been well mixed.
• Cook for about 45 minutes in an oven set to 180°C, then finish cooking for 5 minutes under the grill. Allow it to cool for 30 minutes before exploring the fascinating pasta
Tada! This delicious Egyptian Makarona Bechamel is ready to be served. Dig in!
