2 lbs ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons chopped fresh parsley (optional)
1 (8 ounce) can tomato sauce
1 egg
About 5 cups cold milk
6 tablespoons butter
6 tablespoons flour
1/2 teaspoon nutmeg (optional)
salt
black pepper
Italian bread crumbs
5 tablespoons of butter
Boil the pasta and drain- set aside. Saute the onion in a little oil over med high heat until soft. Add garlic and saute another two minutes. Cook the ground beef on med-high in a pot until it’s no longer red. Add the onion mixture and add the parsley. Set aside. How to make the béchamel sauce: In a large saucepan over med-high heat melt the butter. Once melted, whisk in the flour until smooth. Keep whisking for 2 minute. Now whisk in the milk very slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. You can add more or less milk depending on how thick you want it. Add the salt and black pepper to your taste. Whisk pretty continuously until the milk is almost boiling. Add nutmeg. The sauce should now be fairly thick. Quickly whisk in the beaten eggs. Remove from heat. Mix the past, tomato sauce and the ground beef together in a baking dish. Pour the sauce over it. Add the Italian Breadcrumbs on top the béchamel. Add slices of butter on the top. Bake in the oven at 375 degrees for about 30-45 minutes. Then broil for 5-10 minutes (until it’s brown).