Source
What you need:
Bolognese sauce
200g minced beef200g minced pork½ onion, finely chopped1 clove garlic, minced90g carrot, finely diced400g canned whole tomatoes15g tomato paste100ml red wine120ml water1 tbsp dried oregano1 sliced bay leafSalt and pepper to taste
White sauce
28g butter28g plain flour400ml milkA pinch of saltPepper
Tumeric rice
1 cup rice¼ tsp turmeric powder1 cup water
60g Gruyere cheese
Method:
Rinse rice well, add turmeric powder and water, stir and cook as normal.
Puree the canned tomato until smooth.
Heat oil in a pan, add in onion and carrot. Sautee and cover and let it cook until soft.
Add minced garlic and minced meat and cook until lightly browned.
Pour red wine and stir well.
Add in tomato puree, tomato paste, oregano and bay leaf. Season with salt and pepper.
Add water and mix well. Reduce heat to low and let it simmer uncovered for 30 – 40 mins.
White sauce
Melt the butter in a pan, add flour and whisk until bubbles formed.
Add cold milk slowly while whisking and on low heat stir until it thickens.
Season with salt and pepper.
Assembly
Spread a layer of turmeric rice in the carrole.
Pour a layer of white sauce evenly.
Add the Bolognese sauce in the middle and sprinkle with cheese on top, spread evenly.
Preheat oven to 220℃ and bake for 15 -18 mins or until top is golden brown.
Serve hot.
Enjoy!
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