Creamy Beef and Leek Pasta (Page 4 ) | August 12, 2024
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Instructions

    • In a big skillet set over medium-high heat, warm up a little vegetable oil. Chop the onion and mince the garlic, then sauté until aromatic and transparent.
    • To the skillet add the minced meat and heat, stirring, until well browned.
    • Add the dry red wine and cook, stirring, until the alcohol evaporates, a few minutes.
    • Stir in the sugar, nutmeg, salt, and black pepper and the diced tomatoes. Simmer the mixture, stirring now and then, until it thickens into a rich sauce, approximately 15 to 20 minutes.
    • Cook the pasta in a separate saucepan following the package directions, until al dente. Pour off and leave aside.
    • Melt the butter over low heat in another pot. Heat through the chopped leek.
    • To make a roux, gradually whisk flour into the leek and butter combination.
    • Pour in the milk gradually, stirring all the while to prevent lumps. Cook just till sauce thickens and coated spoon back.
    • Stirred into the white sauce until melted and well blended is the shredded Parmesan cheese.
    • Stir until well covered the cooked spaghetti and meat and tomato sauce in the pan.
    • Spoon the steak and pasta mixture into an ovenproof dish. Spread evenly over the top the creamy leek sauce.
    • Toss in the grated mozzarella cheese.
    • Turn up the oven to 180°C (350°F). About 20 to 25 minutes should be plenty to melt and bubble the cheese over the spaghetti.
    • After that, take out of the oven and leave it to cool a little before serving.

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