Beef and cheese pasta bake recipe

2. Prepare the cheese sauce.
In a large skillet, melt the butter over medium heat. Once melted, add the flour and whisk constantly to form a roux. Cook the roux for 1 to 2 minutes, until it turns a light golden color, indicating that the flour is cooked. This step is crucial for thickening the sauce without giving it a raw flour taste.

Slowly pour in the milk, whisking constantly to prevent lumps. Continue stirring as the mixture heats and thickens, which should take about 5 minutes. The sauce should be smooth and slightly thickened.

Stir in half of the grated cheddar cheese and continue stirring until the cheese is completely melted and the sauce is smooth. Season the sauce with salt, pepper, and a pinch of nutmeg for a subtly warm and intense flavor. Remove the sauce from the heat and set aside.

3. Cook the vegetables and beef.
In another large skillet, heat a drizzle of oil over medium heat. Add the chopped onion, diced carrot, and minced garlic. Cook, stirring frequently, for about 5 minutes, or until the vegetables begin to soften and the onions become translucent. This mixture forms the aromatic base of the dish, giving it depth and texture.

Add the chopped red and yellow bell peppers to the pan and cook for another 3 to 4 minutes, until tender but still bright. The peppers add a sweet and slightly tangy flavor, complementing the richness of the cheese sauce.

Remove the vegetables from one side of the pan and add the ground beef to the empty side. Cook the beef until browned and no longer pink, breaking it up with a spatula as it cooks. This should take about 6 to 8 minutes. Make sure the beef is well broken up to evenly distribute the pasta gratin.

Stir in the tomato paste, oregano, salt, and pepper. Cook for an additional 2 minutes to allow the flavors to meld. The tomato paste adds a tangy, concentrated flavor that enhances the savory notes of the beef.