Recipe of May: Pasta with parsley and minced meat

It is nearly summer and therefore time for a delicious Italian recipe. And again one with parsley. The herb VNK is known best for.

Pasta with parsley and minced meat.

Ingredients

500 gr Penne or macaroni, 1 onion finely cut, 2 tablespoons oil, 500 gr minced meat, white pepper, nutmeg, salt, 1 teaspoon cinnamon, 250 ml white whine, 1 can of pealed tomatoes,  parsley

For the sauce

60 gr butter, 60 gr flower, 1 litre milk, 2 egg yolk, 200 gr cheese

Preparation

Cook the pasta using the guidelines on the package

Heat the oil in a pan and cook the onion and minced meat. Add salt, pepper, nutmeg and cinnamon to taste. Add the white whine, the cubed tomatoes and parsley. Let it thicken.

Heat the butter in another pan and cook the flower till it is yellow. Add the milk and let the sauce thicken. Add salt, pepper and nutmeg to taste. Let the sauce cool. Stir the egg yolk together with some sauce in a cup. Add this to the sauce together with one thirds of the cheese.

Butter an oven pan. Put in half of the pasta and cover this with another third of the cheese and the minced meat. Add the last half of the pasta and cover this with the sauce and the last remaining cheese. Put in a preheated oven (200 degrees Celsius) and let it cook for another 30 to 45 minutes.