Third episode of our cooking tournament. Only the housemates' marks are taking in account. The guests can give a mark of course but it's only for fun !
Ingredients
For the soy mince
500 g soy mince
4 tablespoon(s) olive oil
1 onion
2 clove(s) of garlic
1 tablespoon(s) thyme, fresh
400 g canned tomatoes
½ liter water
1 bay leaf
1/2 teaspoon(s) cinnamon
1 pinch allspice
salt
pepper
1 teaspoon(s) oregano, dried
For the pasta
500 g penne
For the béchamel sauce
180 g butter
200 g all-purpose flour
1 liter whole milk
salt
pepper
1/2 teaspoon(s) nutmeg
100 g grated cheese of your choice
2 large eggs
Execution method
For the soy mince
Put the soy mince in a bowl of water with salt and let it soak for 10-20 minutes.
Finely chop the onion, garlic and carrot.
Place a medium-sized pot over medium heat and allow it to heat up well.
Then, add 2 tablespoons of olive oil, the onion, garlic, carrot, and sauté them for 2-3 minutes until the onion is caramelized.
Add the soy mince and sauté them for another 1-2 minutes.
Add the water, canned tomatoes, bay leaf, and spices, stir with a serving spoon, and cook the sauce for 20-25 minutes until the soy mince is tender and the sauce thickens.
Remove the pot from the heat and add the oregano, 2 tablespoons of olive oil and mix with the spoon.
Set the sauce aside until needed.
For the pasta
Put the spaghetti in a large pot with plenty of salted boiling water and boil it according to the packet’s instructions.
Remove the pot from the heat and drain the spaghetti.
For the béchamel sauce
Heat the butter in a pot over medium heat. As soon as it melts (do not let it burn), add the flour. Beat with a hand whisk and sauté the flour for a few minutes.
Scrape down the sides of the pot to release any flour, so it doesn’t burn.
Add the milk, in small batches, whisking continuously so that no lumps form in the mixture.
The mixture will be quite thick at first. You need to be persistent and patient. As you add more and more of the milk, you will see how the béchamel sauce will start to become nice and creamy.
When the béchamel sauce starts to thicken, you have to be very careful not to let it burn on the bottom. Whisk continuously to avoid this.
When ready, remove from heat and add salt, pepper, nutmeg and the grated cheese.
To complete, add the 2 eggs and whisk to incorporate.
Set aside until needed.
To assemble
Preheat oven to 180* C (350* F) Fan.
Bring back the baking pan containing the pasta mixture.
To the soy mince sauce, add a ladleful of the béchamel sauce. Mix until completely incorporated.
The béchamel sauce will make the soy mince mixture hold together better when serving.
Spread the soy mince mixture over the pasta in the baking pan.
Pour the remaining béchamel sauce over the soy mince mixture.
Last, sprinkle the grated cheese over the top. You can also add some small cubes of butter and breadcrumbs.
Bake for 40 minutes or until the béchamel turns golden brown.