This dish has been a favorite during Christmas parties when Sam and Alex were in high school. And, of course, the natural thickener for the sauce–lots of chopped onions, tomatoes and bell peppers. Our recent favorite is Spanish chorizo although we have used bacon, pepperoni and salami in the past, and they were good too. Of course, it makes a lot of difference too if you start with a good sauce with which to toss the pasta before pouring on the topping.Īs a rule, when preparing a tomato-based meat sauce for pasta, I combine ground beef with something boldly flavored. When served, it creates a lovely creamy contrast to the bold flavors of the meat sauce. Inside the oven, the sauce gets browned on top. The cheese sauce is, to be more specific, Mornay sauce - Bechamel sauce to which cheese is stirred in until melted. Cooked macaroni is tossed with meat sauce, spread in a baking dish and smothered with cheese sauce before going into the oven.
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