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500ml Milk (whole milk for extra richness, but low-fat works too)
1 Tomato, chopped – Freshly chopped adds vibrancy, but a good quality canned tomato works too.
100g Tomato sauce
Dried ground sweet paprika – A hint of smokiness adds another dimension
Salt, ground black pepper
For the Finish:
200g Pasta (cooked according to package instructions)
150g Hard mozzarella cheese, grated – Pecorino Romano is a good alternative for a stronger cheese flavor
Instructions:
Sautéing with Love: Heat the vegetable oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. This slow and gentle sauteing is key for building a flavorful base.
Browning the Meat: Add the minced meat to the pan and cook, breaking it up with a spoon, until browned. Season with salt and pepper.
Nonna’s Secret: Here’s where the magic happens! Once the meat is browned, your Italian grandma might add a splash of red wine or broth to deglaze the pan. This means scraping up all the browned bits stuck to the bottom – they hold incredible flavor! Let the liquid cook off slightly before proceeding.
Roux Time: In a separate pan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux (a paste). This roux is the base for our creamy béchamel sauce.
More Info:
Feel free to add your favorite vegetables to this dish! Chopped peppers, zucchini, or mushrooms would all work well.
Don’t have fresh tomatoes? No problem! Use a good quality canned diced tomato, undrained.
For a vegetarian twist, replace the meat with lentils or crumbled tofu.
Conclusion:
This one-pan wonder is a testament to Nonna’s wisdom and culinary skills. It’s simple, flavorful, and brings the warmth of family tradition to your table. So grab your loved ones, cook up a pot of this deliciousness, and create some lasting memories of your own. Buon appetito!
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