Spicy beefy Spaghetti bake

Absolutely unplanned, It was a spur of the moment I decided to make spicy beefy spaghetti bake. It’s very easy to make and you can tweak the recipe to your liking.

What you’ll need:

75g butter ( I used Olive Grove)

2 Onions, peeled and chopped

350g minced beef

250g canned tomatoes

2 Tsp blended chili paste

1 Tsp Mixed herbs

Salt (I used roasted sea salt) & ground pepper to taste

50g of Grated mozzarella

25g of white breadcrumbs

And for the béchamel sauce:

1 egg

1 cup of all purpose flour

1 ¼ cup of Milk

55g grated cheddar

Preheat oven to 190^oc (375^oc)

In a frying pan, melt 25g of butter. Add the onions and fry until soft and translucent. Stir in the minced beef and fry over medium-high heat until well browned, stirring constantly to break lumps. Keep stirring, add the tomatoes, herbs, salt and pepper to taste and continue cooking for 15 minutes. Set aside.

Meanwhile, bring a pan of salt water and add the spaghetti according to the instruction until al dente. Drain well.

Using the same pan, melt 25g of the butter, add the cheese and spaghetti and toss well over low heat.

Place half the spaghetti in the bottom of a buttered ovenproof dish then spread the meat mixture evenly over.

To prepare the sauce, whisk egg and flour together in a small saucepan, and then gradually stir in the milk and remaining cheese. Place pan over low heat and heat through over 5 minutes, or until thickened, whisk constantly. Add salt and pepper to taste, then pour over spaghetti.

Sprinkle breadcrumbs and cheese over sauce, then dot with remaining butter. Bake for 20 minutes or until golden and voila! Bon appetite!