INGREDIENTS

• 500gr Spaghetti N.3
• 800gr minced veal
• 2 onions grated
• 1 clove garlic
• 3-4 chopped tomatoes
• 1 / 3 cup red wine
• 1 / 4 cup olive oil
• cinnamon (grated), clove (grated) nutmeg (grated), salt, pepper

INGREDIENTS for spread the pan

• 2 tablespoons fine semolina (or grated toast)
• 1 tablespoon butter

INGREDIENTS for béchamel sauce

• 1kgr milk
• 4-5 large tablespoons all-purpose flour
• 1 cube meat broth (or 1 teaspoon salt)
• 1 tablespoon butter

METHOD

1. Preparation of minced
   1. In a pot add the oil to heat up.
   2. Add the onion and garlic to wither.
   3. Add the mince, chop with a fork and stir well to change color.
   4. Add the wine and when alcohol evaporates add tomato and spices and stir.
   5. Cook until dry. (Be careful not stick to pan)
2. Preparation of béchamel sauce
   1. We keep half cup milk and beat in mixer with the flour.
   2. Boil milk into a pot with butter and cube meat broth (or 1 teaspoon salt).
   3. Once it starts boiling add the mixture from the mixer and stir with a wire strike quickly until it thickens.
   4. The béchamel sauce is ready.
3. Boil pasta in salted water and drain well.
4. Grease a baking pan with 1 tablespoon butter and sprinkle with semolina (or toast) and place one layer of pasta, then one layer of mince, again one layer of pasta and then on top of the béchamel sauce.
5. Bake in preheated oven at resistors to 180oC-200oC for 1,5 h.

TIP
to save time we can start making the minced, and until minced is dry, boil the pasta and let the béchamel sauce in the end to be warm.