Béchamel Sauce


  1. Pre heat oven to 200°C.
  2. Heat olive oil in large frying pan on medium to high heat, add onion, garlic, thyme and sauté for 2 to 3 minutes.
  3. Add mince, crushing any lumps with a spoon, cook until mince is browned. Next add eggplants and a further splash of oil and cook for a 3 minutes.
  4. Add bay leaves, red wine and reduce liquid by half and add tomatoes and stir through.
  5. Reduce heat to a simmer, season with salt and pepper and cook for 35 minutes.
  6. To make the Béchamel, combine combine milk, onion, cloves, bay leaves and peppercorns in a saucepan over medium to low heat, making sure milk slowly comes to the boil infusing all the flavours.
  7. In another saucepan, melt butter over low heat. Once melted, add flour and stir together with a wooden spoon continue to cook for 5 minutes stirring continuously to avoid browning.
  8. When milk has boiled, turn the off heat and strain into another pan. When straining into pan, make sure to continually stir to eliminate any lumps.
  9. Stir until the sauce thickens approximately 4 to 5 minutes and then stir the cheese through the sauce.
  10. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions.
  11. Once pasta is cooked drain and return to pot and mix together with meat sauce.
  12. Pour pasta mixture into a large baking dish and ladle béchamel sauce over the top.
  13. Bake in the oven for 15 minutes or until golden brown.
  14. Serve and enjoy with family and friends!

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