Spaghetti Brulee with Bolognese and Bechamel
Ingredients
- 225 g spaghetti
- 1 tablespoon salt
Spaghetti sauce components
- Oil for sautéing
- 1/2 onion
- 3 cloves garlic
- 200 g minced chicken
- 250 g bolognese sauce
- Oregano
- Salt
- Sugar
- Pepper
- Stock powder
- 50 ml water
Bechamel sauce
- 50 g unsalted butter
- 50 g flour
- Salt
- 600 ml milk
- 150 g grated cheddar cheese
- Nutmeg
- Pepper
Topping
- Mozzarella cheese
- Parsley
Preparation
Cook spaghetti in boiling salted water until al dente, then drain.
In a pan, heat oil and sauté onion and garlic until fragrant.
Add minced chicken and cook until browned.
Stir in bolognese sauce, oregano, salt, sugar, pepper, stock powder, and water, then simmer until thickened.
For bechamel sauce, melt butter in a saucepan, add flour and cook to form a roux.
Gradually add milk while stirring, cook until thickened, then mix in cheddar cheese, nutmeg, salt, and pepper.
In a baking dish, layer cooked spaghetti, bolognese sauce, and bechamel sauce, then top with mozzarella cheese.
Bake in a preheated oven at 180°C until golden and bubbly, about 20-30 minutes.
For a brulee effect, broil briefly until the top is caramelized.
Garnish with parsley and serve hot.
