Grilled spaghetti

The nutritional content for 1 serving
Energy             : 331 calories
Fat                   : 16.94 g
Cholesterol      : 18.35 Mg
Sodium            : 439.4 Mg

·         Materials:

100 g dried spaghetti, boiled, drained
100 g nonfat ground beef
2 tbsp unsaturated oil for saltines
3 tbsp sliced onion
1 tbsp small green pepper slices
1 piece (100 g) tomato made concisely
2 tbsp tomato paste
1/2 tsp oregano
1 piece of instant block broth
25 g grated low-fat cheese (fetta cheese)

·         Materials:

50 g margarine polyunsaturated
50 g wheat flour
400 ml nonfat milk
1/4 tsp ground fine pepper
1/4 tsp fine nutmeg

·         How to make:

1.    Tomato coconcise Boil the tomatoes in boiling water briefly, lift, dispose of the skin, split and remove the seeds, then chop.
2.    Create the meat of the Bolognese:
Heat the oil, stir-fry the onion, garlic, paprika, tomato concise and tomato paste, stir, ground meat input, give pepper, oregano, and instant broth, stir, pour a little water (100 ml), stir well, cooked until the meat is cooked and water runs out, lift, set aside.
3.    Create the bechamel sauce:
Melt margarine, put wheat flour, stir, pour milk little by a little while constantly stirring until exhausted, give pepper and nutmeg after boiling and thick, lift.
4.     Set 1/2 parts of spaghetti that have been boiled in pyrex, pour meat bolognese topped with the rest of the spaghetti then flush the bechamel sauce, topped with grated cheese and then roast in the oven to brownish, lift. Serve.

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