Materials

For the minced meat

• 600g minced beef
• 4 tablespoons of olive oil
• 1 onion finely chopped
• 1/2 cup dry red wine
• 1 tablespoon finely chopped garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tsp tomato paste
• salt, freshly ground black pepper & a little sugar

For the bechamel

• 2 1/2 cups of milk
• 4 tablespoons of butter
• 4 tablespoons of all-purpose flour
• 1/4 tsp nutmeg
• Salt & freshly ground black pepper
• 1 1/2 cup MIX 4 cheeses
• Pasta screws or penne pasta

Execution

For the kima

In a saucepan, add the olive oil and the onion over medium heat and sauté for 5 minutes. Add the minced meat and bring to a boil for 10 minutes. Once the liquid has evaporated, add the wine and cook for 2-3 minutes until the wine is absorbed. Add the garlic, oregano, thyme, pepper, tomato paste, 2 teaspoons of salt and a little sugar. Simmer, stirring occasionally, for 40-45 minutes. Preheat the oven to 200^οC on the resistors.

For the bechamel

In a small saucepan, add the flour, milk & butter, stir constantly until creamy and let it cook for 7 minutes. Once smooth, add nutmeg, 1 tsp salt & 1 tsp pepper. Add the salt, pepper, salt and pepper. MIX 4 cheeses and remove from the fire. Meanwhile, boil the pasta in a large pot of salted water. It's okay if it's still hard, because it will also cook in the oven. Drain the pasta and stir it into the minced meat sauce. Pour the mixture into a pyrex dish. Spread the béchamel evenly over the top and then sprinkle with the remaining MIX 4 cheeses. Bake for 45-60 minutes.