Ingredients15.g of flour 500 milliliters of milk One hundred grams of grated hard mozzarella cheese 1. One onion, cut very finely a total of three minced garlic cloves Meat mince (either beef, hog, chicken, or turkey) weighing 700 grams 200 grammes of tomato sauce As a cooking medium, vegetable oil For your taste, salt The addition of a pinch of meat seasoning, dried powdered nutmeg, and to taste PreparationPreheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). To prepare the pasta: Prepare the Stellini pasta in accordance with the directions provided on the box by cooking it in a big pot of salted water until it reaches the al dente. Drain, then keep away for later use. Get the béchamel sauce ready by: To make a roux, melt the butter in a skillet over medium heat and then whisk in the flour until it is completely incorporated. While whisking continuously, gradually add the milk until you have a sauce that is completely smooth. Continue cooking until the sauce reaches the desired consistency. Salt and a dash of nutmeg should be used as seasonings.
One hundred grams of grated hard mozzarella cheese
