SPAGHETTI PANGGANG / SPAGHETTI BRULEE YANG LUMER-LUMER DENGAN SAUS BOLOGNESE & BÉCHAMEL. ENAK COY!!

Martin Praja August 4, 2021 Watch on YouTube ↗

Baked Spaghetti (Spaghetti Brulee) with Bolognese and Béchamel Sauce

SAUS BOLOGNESE :

BAHAN SAUS BÉCHAMEL :

TOPPING :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Beri sayatan silang pada 2-3 buah tomat, rebus sebentar untuk memudahkan pengupasan kulit.
Rebus spaghetti dalam air mendidih yang diberi garam hingga al dente.
Potong dadu 1 buah bawang bombay, parut 2 buah wortel, cincang 5-6 siung bawang putih.
Kupas kulit tomat yang sudah direbus, buang bijinya, potong-potong dagingnya.
Tiriskan spaghetti, sisihkan sedikit air rebusannya.
Goreng/masak daging giling secara terpisah hingga berubah warna dan matang.
Tumis bawang bombay, wortel, dan bawang putih hingga layu dan harum.
Masukkan tomat cincang, 4 sendok teh pasta tomat, dan daging giling, aduk rata.
Tambahkan air rebusan pasta, saus tomat, basil, oregano, kaldu jamur, garam, dan lada, masak hingga mengental.
Buat saus bechamel dengan melelehkan mentega, masukkan tepung terigu, aduk hingga membentuk roux.
Tuang susu full cream dingin sedikit demi sedikit sambil diaduk, bumbui dengan pala, garam, lada, dan kaldu jamur, masak hingga kental dan lembut.
Susun spaghetti, saus bolognese, dan saus bechamel dalam pinggan tahan panas, taburi keju mozzarella di atasnya.
Panggang dengan suhu 160°C api bawah selama 20 menit, lalu pindah ke api atas selama 10 menit hingga permukaan kecoklatan.

BOLOGNESE SAUCE:

BÉCHAMEL SAUCE INGREDIENTS:

TOPPING:

Steps were generated from the video narration. Watch the video if unsure.

Score 2-3 tomatoes with a cross cut, blanch briefly to make peeling easier.
Boil the spaghetti in salted boiling water until al dente.
Dice 1 onion, grate 2 carrots, chop 5-6 cloves garlic.
Peel the skin off the blanched tomatoes, remove the seeds, chop the flesh.
Drain the spaghetti, reserve a little of the cooking water.
Cook the ground beef separately until browned and cooked through.
Saute the onion, carrot, and garlic until wilted and fragrant.
Add the chopped tomatoes, 4 tsp tomato paste, and ground beef, mix well.
Add the reserved pasta water, tomato sauce, basil, oregano, mushroom bouillon, salt, and pepper, cook until thickened.
Make the béchamel sauce by melting the butter, adding the flour, and stirring to form a roux.
Pour in cold full cream milk little by little while stirring, season with nutmeg, salt, pepper, and mushroom bouillon, cook until thick and smooth.
Layer the spaghetti, bolognese sauce, and béchamel sauce in a baking dish, sprinkle mozzarella cheese on top.
Bake at 160°C, bottom heat, for 20 minutes, then switch to top heat for 10 minutes until the surface browns.