Spaghetti in Brown Bechamel Sauce

Hello everyone! Today I cooked this pasta dish for dinner. It's simple, tasty and it only takes 20 minutes to prepare it. My son loves pasta and I'm always looking for different flavours. This is a recipe my mum cooked for us when we were children. This creamy and luscious sauce perfectly combines any pasta type. I've used spaghetti, although you can use macaroni, penne or spirals as well.

Ingredients:

(Serves 4)

400 g. spaghetti

1 small onion

2 cloves of garlic

100 ml. extra virgin olive oil

250 g beef or pork mince

2 tablespoons of flour

2 tablespoons of beef extract

400 ml cold milk

Salt

Black ground pepper

Difficulty and cooking time:

Easy

20 minutes

Method:

Cook the spaghetti in a large pot with boiling salted water until al dente (about 4 minutes), stirring well during the first moments of cooking, so the pasta won´t stick together.

Drain the pasta using a colander and rinse well, so the pasta won't stick together.

Finely chop the onion and garlic.

Put the olive oil in a frying pan and stir-fry until the onion is golden brown.

Then add the mince, salt and pepper to taste and cook over a medium heat, stirring occasionally until the mice is done.

Reduce heat, add 2 tablespoons of flour and stir thoroughly using a wooden spoon or fork.

Then add the cold milk, stirring thoroughly to prevent lumps.

Simmer for about ten minutes, stirring constantly until you get a creamy consistency.

Then add 2 tablespoons of beef extract and stir well.

This will provide colour to our sauce, and also a delicious touch of flavour.

Put the spaghetti together with the sauce and stir thoroughly over a low heat and our dish is ready.

Serve hot. 

I hope you like it!
See you soon,

María