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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 2/3 Tasse | Fusilli pasta ( 8 oz.) |
| 3 ca. 1 Liter | water boiling |
| 1 Esslöffel | cooking oil optional |
| 2 Teelöffel | salt |
| 1 x ca. 450 g | lean ground beef |
| 1 Tasse | onion chopped |
| 1 Esslöffel | all-purpose flour |
| 1/4 Teelöffel | allspice gound |
| 1/2 Teelöffel | salt |
| 1/8 | To 1/4 tsp. Pepper |
| 7 1/2 x ca. 30 g | tomato sauce |
| 2 Tasse | milk |
| 1/4 Tasse | all-purpose flour |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 1/3 Tasse | parmesan grated |
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Cook pasta in boiling water, cooking oil and first amount of salt in large uncovered pot or Dutch oven for 7 to 8 minutes until tender but firm. Drain. Turn pasta into ungreased 2 quart casserole.
Scramble-fry ground beef and onion in non-stick frying pan until onion is soft and beef is no longer pink. Drain.
Mix in first amount of flour, allspice, second amount of salt and pepper. Stir in tomato sauce until boiling. Spoon over pasta.
Gradually whisk milk into second amount of flour in small saucepan until no lumps remain. Add third amount of the salt and second amount of pepper. Heat and stir until boiling.
Stir in Parmesan cheese. Pour over beef. Poke here and there will knife to allow some sauce to reach bottom. Bake, uncovered, in 350°F oven for above 40 minutes until browned. Makes 8 cups casserole. Typed in MMformat by cjhartlin@email. Msn. Com
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