Ingredients
- 500 g of macaroni
- 2 garlic cloves
- 200 g red onions
- 20 g soft butter
- 6 cl of olive oil
- 500 g chopped beef
- 200 g chopped pork chest
- 2 cl of sherry vinegar
- 20 cl of chicken broth
- 800 g crushed tomatoes
- 2 cinnamon sticks
- 20 g sugar
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Salt and mill pepper
- 40 g grated cascaval
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Béchamel
- 150 g soft butter
- 150 g T45 flour
- 80 cl of whole fresh milk
- 3 egg yolks
- 1 pinch of nutmeg
Preparation
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Cook the Al dente macaroni in salt water. Drain, book. Preheat the oven to 180 ° C.
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Chop the garlic and onions. Sweat them in a pan with half of the olive oil and butter. Let them caramelize over low heat for 20 minutes.
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Add the meats and the rest of the olive oil, then let reduce while mixing for 20 minutes. When the meat sticks to the pan, deglaze with sherry vinegar.
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Wet with the chicken broth, add the tomatoes, cinnamon and half the sugar.
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Boil, then let reduce over low heat 50 minutes.
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Season with the remaining sugar, salt, pepper.
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Prepare the Béchamel. Melt the butter in a saucepan. Add the flour and cook over low heat. Add the previously heated milk and whip continuously.
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Beat the egg yolks and add them to the preparation, in three times, while whisking.
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Season with nutmeg, and salt.
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Arrange the macaroni in a buttered dish.
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Remove the cinnamon sticks from the meat and place them on the pasta, then pour the Béchamel sauce.
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Sprinkle with grated Cascaval and bake for 45 minutes.
