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Preheat the oven to 200 degrees Celsius.
Boil the pasta according to the instructions on the package, in salted water, then drain and store until use.
Meanwhile, chop the onion and celery.
Heat the oil in a large skillet over medium heat. Add the onion and sauté for a few minutes, until it becomes translucent.
Add the meat and celery and cook for another 5-8 minutes, until the meat is completely cooked.
Add the flour, mix and leave a little until the sauce in the pan thickens a little. Add the tomatoes and 150 ml of hot water. Bring to the boil, add the concentrated cube and Worcestershire sauce, salt and pepper. Let it simmer for 2-3 minutes.
Add the pasta to the sauce and mix well.
Transfer to an ovenproof dish and level with a spatula.
In a saucepan, melt the butter over medium heat, then add the flour. Stir for a few minutes, taking care not to burn. Then add the milk gradually and mix with a whisk. Bring to the boil after each addition of milk.
Remove from the heat, add the mustard powder and half the amount of cheese.
Mix until a creamy and homogeneous sauce is obtained.
Pour over the pasta, making sure that the whole surface is covered with sauce.
Sprinkle the rest of the cheese on top and transfer to the oven.
Bake for 30-35 minutes.