I had another work from home day, so I thought I would take my time and make something yummy. I can across this recipe. I loved the idea of roasting all the veggies and blending them up for the sauce. Overall this was a very tasty meal but it isn’t anything quick to put together!
- 1 pound ground beef
- 3 cups uncooked pasta
- 1 14oz can tomatoes
- 4 fresh plum tomatoes
- 2 red onions
- 2 or 3 garlic cloves
- 1 bell pepper
- italian seasoning
- 2 tbsp butter
- 3 tbsp flour
- 1 1/2 cup milk
- 5 tbsp grated parmesan
- mace or nutmeg
Cut 4 ripe, plum tomatoes in half. Cut the red onion in coarse pieces or wedges. Remove the seeds from a red, orange or yellow bell pepper and cut it in 4 pieces.
Pour a 14 oz can whole or diced tomatoes into a baking tray. Add the onions. Put the tomatoes and bell pepper strips in there as well, skin side up. Sprinkle a generous amount of salt, pepper and some italian seasoning all over the vegetables.
Pour some oil all over. Not too much, 1 or 2 tbsp. Top with garlic.
Roast the vegetables at 400F (200C) for 45 to 55 minutes. Until tender.
As soon as the vegetables are done, give them some time to cool off and peel the blackened skin off of the bell pepper.
Remove the blackened outer layer of the onions .
Transfer the roasted veggies to a blender, food-processor or immersion blender bowl and blitz until smooth.
Season a (small) pound ground beef, use salt, pepper and nutmeg.
Now is the time to cook your pasta of choice in salted water, according to the directions on the package. Don’t forget the salt, nothing tastes worse than under seasoned pasta.
Quickly brown the ground beef and drain off the fat if there is any, and add the vegetable sauce.
Toss the pasta with the sauce and put in an oven tray.
Melt 2 tbsp butter, add the flour and cook for a minute to neutralize the rawness of the flour. Don’t let the roux brown! Pour in one cup of milk and whisk vigorously. Slowly the sauce will thicken. Add more milk until you have a consistency you like, for me 1/2 a cup extra did the trick.
Season the sauce with 1/4 tsp salt, pepper and nutmeg or mace to taste and add 5 or 6 tbsp grated parmesan. Simmer the sauce, over really low heat, for 2 to 3 minutes.
Pour the Mornay sauce over the pasta. Sprinkle a little extra Parmesan on top, just because you can.
Pop this beauty in a preheated oven and bake at 350F for 30 minutes, until the pasta is bubbly hot and the sauce is golden brown.
Get yourself a big plate, a fork and chow down. You’re gonna love it as much as we did, mark my words!