Spaghetti with Béchamel

Ingredients

Pasta and meat

• 250 g spaghetti
• 200 g minced meat
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tbsp vegetable oil
• 1/2 tsp each of black pepper, cardamom, cloves, nutmeg, cinnamon and allspice
• Salt
• 1 tbsp oregano
• 2 tbsp butter for the top
• Mozzarella, Monterey Jack or kashkaval cheese

Béchamel

• 3 cups milk
• 1 1/2 tbsp flour
• 1 1/2 tbsp butter
• 1 tsp black pepper
• 1 chicken stock cube
• 1/4 tsp nutmeg

Method

1. Cook the spaghetti.
2. Soften the onion and garlic, add the meat, salt and spices and adjust the seasoning. Once cooled, add the oregano.
3. Béchamel: toast the flour with the butter, add the milk gradually and mix well until smooth; it should stay fairly loose. Add the stock cube, black pepper and nutmeg and adjust the salt.
4. In a baking dish, layer the pasta and meat, then the cheese and béchamel, with dots of butter on top for a browned finish.
5. Bake in a hot oven at 180°C from above until the béchamel browns and everything comes together.