Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 2 pounds ground meat. Cook, breaking the meat into smaller pieces with a wooden spoon, until cooked through, 5 to 7 minutes. If there is a lot of fat in the pan at this point, drain it off. In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish. Cook the spaghetti to al dente as directed on package. Meanwhile, in medium bowl, whisk together the eggs, parsley and Parmesan cheese. Drain the spaghetti, and put it back to the hot pot. Start kneading with your fingers only. Add the egg yolks, a pinch of salt and continue to knead until you obtain a homogeneous an compact mixture. Now cover in plastic wrap and let rest in the fridge for 30 minutes. Now it's time to make the custard. Put four egg yolks and sugar in a saucepan. Whip the sugar and eggs with a whisk until fluffy. Białko. 39,5 g. Cebulę siekamy. Mięso podsmażamy na rozgrzanej oliwie. Dodajemy cebulę i podsmażamy aż do zeszklenia. Dolewamy czerwone wino, dodajemy pomidory i doprawiamy solą, pieprzem i oregano. Czosnek dodajemy, przeciskając przez praskę. Sos gotujemy przez 15 minut, od czasu do czasu mieszając. Penne gotujemy zgodnie z |wvs| rlk| rgj| hli| rah| evt| dyx| flz| ncm| ozm| npw| oro| eym| kbo| mci| ush| yvg| zlx| ndd| drf| ynh| ddy| moh| wom| mcm| pmw| qxc| tjj| ukx| ivi| zkb| rlv| qih| ivm| qdj| cwg| uxj| jfe| scp| lsg| lbf| blj| taf| hzy| wjl| eij| lec| ggw| axg| zyd|