8 Serves
92 Mins
Boil a large pot of water and cook the bucatini pasta until al dente, then drain and set aside.
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ItalianVitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
150 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
255 mg / 1,250 mgPotassium
341 mg / 4,700 mgSodium
593 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
94 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a frying pan, sauté the chopped onion and garlic in olive oil until translucent, then add the ground beef and cook until browned.
Stir in the tomato paste, salt, and black pepper to the meat mixture and simmer to develop flavors.
Prepare the Béchamel sauce in a saucepan by whisking flour, butter, and milk until thickened, then temper in the eggs.
Assemble the dish in a baking dish by layering the pasta, meat sauce, and topping with the Béchamel sauce and grated cheese.
Bake in the oven until the top is golden brown and bubbling.
12
g7
g48
g
Greek