Source: HERE with my own modification
What you need:
225g spaghetti, cooked as per instruction
Bolognaise sauce:
150g minced beef/chicken (I used beef)
3 cloves of garlic, minced
1 large yellow onion, diced
200g white button mushroom, sliced thinly
350g bolognaise pasta sauce (I used Prego brand)
150g water
1/2 tsp dried parsley
a couple pinches of salt
1 tbsp sugar
50g grated cheddar cheese
Béchamel sauce:
50g butter
50g plain flour
500ml fresh milk
1/4tsp ground nutmeg
1/2 tsp onion powder
125g grated cheddar cheese
15g parmesan cheese powder
1/2 tsp salt
1tsp sugar
1/4tbsp white pepper
Crisp garlic chili:
5 large red chilis, deseed & sliced diagonally
2 cloves of garlic, sliced thinly
1/2 tsp mushroom seasoning
enough oil for frying
Method:
Bolognaise sauce:
- Heat a little olive oil, sauté onion followed by garlic until soft and fragrant
- Add in beef, stir until color changed, then add in mushroom, cook until soft
- Add in pasta sauce, water, parsley, salt and sugar, mix well
- Lastly add in cheddar cheese, bring to boil, set aside
Béchamel sauce:
- Melt butter and add in flour, mix until fragrant
- Add in nutmeg and milk, keep stirring so it's not curdling
- Add in onion powder, cheeses, salt, sugar, pepper, keep stirring until thickened
- If the texture of the sauce is not smooth, you can blend or strain
To assemble:
- Mix in bolognaise sauce into spaghetti, mix well and pour into a baking dish
- Pour evenly béchamel sauce on top of the spaghetti
- Bake in a preheated oven of 200degC for 20mins or until the top is browned
Crisp garlic chili:
- Mix chilis and mushroom seasoning and deep dry until half done
- Add in sliced garlic, keep cooking over low flame until crisp, drain and leave to cool
- Keep in an airtight container
- Serve together with spaghetti brulee
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