Italian-Style Spaghetti Bake

For the Pasta & Meat Sauce:

300 g spaghetti

200 g bacon, chopped

1 red onion, finely chopped

3 cloves garlic, minced

700 g minced beef

200 g tomato sauce

Salt & black pepper, to taste

For the Béchamel Sauce:

40 g butter

30 g flour

500 ml milk

Salt & nutmeg, to taste

For Topping:

Parmesan or mozzarella cheese (optional, for extra creaminess!)

1. Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook the spaghetti until al dente (about 1 minute less than package instructions).

Drain and set aside.

2. Prepare the Meat Sauce:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside.

In the same pan, sauté the onion and garlic in the bacon fat for 2–3 minutes.

Add the minced beef, season with salt and black pepper, and cook until browned.

Stir in the tomato sauce, reduce heat, and simmer for 10–15 minutes.

3. Make the Béchamel Sauce:

In a saucepan, melt butter over medium heat.

Stir in flour and cook for 1 minute, whisking continuously to avoid lumps.

Gradually pour in the milk, whisking constantly, until smooth.

Season with salt and a pinch of nutmeg. Simmer for 3–5 minutes until thickened.

4. Assemble & Bake:

Preheat oven to 375°F (190°C).

In a greased baking dish, layer:

Half of the spaghetti

Half of the meat sauce

Half of the béchamel sauce

Repeat layers, then sprinkle with crispy bacon and optional cheese.

Bake for 20–25 minutes, or until golden and bubbly.

5. Serve & Enjoy!

Let it rest for 5 minutes before slicing.

Garnish with fresh basil or parsley for extra Italian flavor!