Meat Sauce

o 1 ½ tbsp Olive Oil

o ¼ - ½ cup Extra Virgin Olive Oil
o 1 or 2 Celery, roughly chopped
Soffritto
o 1 Carrot, roughly chopped
o 1 Large Onion, roughly chopped
o 4 – 6 Cloves Garlic, roughly chopped
o 400g Canned Mushroom, purée
o 800g Canned Whole Tomatoes. Purée
o 2-3 150g pouch Tomato Paste
o Italian Seasoning, use however you want it to taste
o Salt, use feelings
o Pepper, use however you want it to taste
o 500g Ground Beef
o Salt, use for retaining beef flavour
o Pepper, use however you want it to taste
o Allspice, use however you want it to taste
o Garlic Powder, use however you want it to taste
Bechamel
▪ ¾ cup and 3 tbsp Flour
▪ 6 tbsp Unsalted Butter, cubed
▪ Full Cream Milk, use all
▪ ½ block Parmesan, grated
▪ 3 tsp Nutmeg,
▪ 2 tsp Black Pepper
▪ 1 ½ tsp White Pepper
▪ Salt, to taste
Toppings
• Grated Parmesan Cheese or Mozzarella
• Dried Parsley

Meat Sauce:
1. In a large saucepan, pour 1 ½ tbsp of olive oil over low-medium heat.
Sauté the onion for at least 30 secs or until soft, then the garlic; sauté
until fragrant then put together the carrot and celery – until soft enough
to put in blender but not overcooked.
2. Put the soffritto in the blender, add extra virgin olive oil. Blend until
smooth enough.
3. Pour the puréed soffritto back into the saucepan. Next, drain the
canned mushrooms, put in the blender – purée it. Pour it in the
saucepan together with the soffritto; sauté over medium heat until dry,
but not too dry – retain a little moisture.
4. Blend the canned whole tomatoes, pour in the saucepan. Add Italian
seasoning, salt, and pepper. Simmer for 10 minutes over low heat.
5. In a separate large wok, sauté ground beef over medium heat until
slightly browned then add a little salt; add pepper, garlic powder, and
 allspice. Once cooked, put in 2 or 3 pouches of tomato paste into the
ground beef; stir until combined.
6. Pour the red sauce into the ground beef mixture, simmer on low heat
for 20-25 mins until the sauce thickens.

Bechamel:
1. In a medium saucepan, lightly toast ¾ cup and 3 tbsp flour over low-
medium heat before putting 6 tbsp unsalted butter, whisk until smooth
and well-combined.
2. Add in 1 cup of full cream milk into the roux, whisk until well-combined
then add as little as ¼ cup into the mix until it becomes a bit runny.
Reserve some 1 ½ cup of milk for later.
3. Add the grated ½ block of parmesan cheese, whisk until melted then
add 3 tsp nutmeg, 2 tsp black pepper, and 1 ½ tsp of white pepper into
the roux; whisk until combined. Add salt to taste.
4. Continue whisking until thick. Add the remaining 1 ½ cup of milk, whisk
until the right consistency for a sauce.