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Ingredients

1 pound (500g) penne pasta
For the Meat Sauce:
2 pounds (1kg) ground beef
1 onion, finely chopped
6 garlic cloves, grated
15 oz canned crushed tomatoes
1 teaspoon salt or to taste
1 teaspoon freshly cracked black pepper or to taste
1 Bay leaf
1/4 teaspoon ground cinnamon
1 teaspoon dried crushed oregano
1/4 cup finely chopped fresh parsley
For the Bechamel:
5 tablespoons butter or olive oil
1/4 cup all-purpose flour

4 cups milk
salt, to taste
freshly cracked black pepper to taste
1/4 teaspoon ground nutmeg
1 cup shredded Kefalograviera or Parmesan cheese
Instructions
Step 1: Make the Meat Sauce
Heat a large, ovenproof skillet over medium-high heat. Add the chopped onion and olive oil and cook until soft, about 6-8 minutes. Stir in the grated garlic and cook for another 30 seconds.
Add the ground beef and cook until no longer pink.
Pour in the crushed tomatoes, then add salt, black pepper, bay leaf, cinnamon, oregano, and parsley. Stir well.
Bring to a simmer and let cook for 10 minutes, allowing the flavors to develop.
Step 2: Cook the Pasta

Add the uncooked pasta and 6 cups of water to the skillet with the meat sauce. Stir to combine.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes, stirring occasionally, until the pasta is cooked and most of the liquid has been absorbed.
Step 3: Prepare the Bรฉchamel
In a separate saucepan, melt the butter (or heat the olive oil) over medium heat.
Whisk in the flour and cook for 1-2 minutes until lightly golden.
Slowly pour in the milk while whisking continuously to prevent lumps.
Cook until the sauce thickens, about 5 minutes.
Season with salt, black pepper, and nutmeg. Stir in the cheese until melted and smooth.
Step 4: Assemble & Bake
Pour the bรฉchamel sauce evenly over the pasta and meat mixture in the skillet.

Transfer the skillet to a preheated 500ยฐF (260ยฐC) oven and bake for about 10 minutes, or until the top is golden brown.
Remove from the oven and let it rest for a few minutes before serving.
Notes
Make it ahead: The meat sauce can be prepared in advance and stored in the fridge for up to 3 days. Just reheat and proceed with the recipe.
Customize it: Add a handful of spinach or mushrooms to the meat sauce for extra flavor and nutrition.
Dairy-Free Option: Use plant-based milk and cheese substitutes for a dairy-free version.
Serving Suggestion: Serve with a fresh Greek salad and crusty bread for a complete meal!
Make a quick Yogurt Bechamel: combine 3 cups of yogurt, 1 cup heavy whipping cream, 1 cup parmesan, salt, pepper, and nutmeg in a bowl and whisk together until smooth. Use this sauce instead of the traditional bechamel for a quicker version of this recipe.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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