Ingredients
- 1 package No 3 Spaghetti
- 1 Kilo (2.2lbs) Ground Beef
- 1 can chopped tomatoes
- 1 medium size onion
- Salt and Pepper to taste
- Petimezi
- Ariston Select Extra Virgin Olive oil
- Ariston Oregano Infused Olive oil
- Ariston Thyme Infused Olive oil
Béchamel Sauce
- 53 oz full-fat milk
- 5.3 oz Butter
- 5.3 Flour
- 2 eggs
- 3.5 oz Graviere Cheese
- Salt and Pepper to taste
- Nutmeg
[/fancy-ul][/vc_column][vc_column width=”1/2″ animation=”none” column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″][image_with_animation image_url=”4428″ animation=”Fade In” img_link_large=”yes” img_link_target=”_self” delay=”200″][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][heading]Execution[/heading][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]In a pot, bring water to boil and add the spaghetti, a pinch of salt and a teaspoon of Ariston Select Extra Virgin Olive oil.
In a separate sauté pan, add 2 tablespoons Ariston Select Extra Virgin Olive oil. Cut the onions into small “cubes” and sauté. Add the ground beef, chopped tomatoes, salt, pepper, and a pinch of sugar. Let the mixture cook over medium heat until ground beef has absorbed most of the juices.
Drain the spaghetti and place in your baking dish. Sprinkle parmesan cheese on top.
In a small pan, warm up Ariston Thyme Infused Extra Virgin Olive oil and Ariston Oregano Infused Extra Virgin Olive oil and pour over the spaghetti.
Drain any remaining juices from the ground beef and pour on top of the spaghetti stirring the mixture.
Béchamel Sauce
In a pot, melt the butter and add flour. Add the milk while stirring constantly to create a thick consistency. Add Salt, Pepper and Nutmeg and pour mixture on top of the ground beef and spaghetti. Sprinkle Graviere Cheese.
Bake at 375 degrees Fahrenheit for 30 minutes or until the Bechamel Sauce takes on a golden brown color.
Receipe provided by Chef Tasos Spyropoulos[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
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