Royal Elbow Macaroni Pasta 400g
AED 10.80(Inc. VAT)
- The Royal Elbow Macaroni is made up of semolina and also contains macaroni wheat flour gluten
- It is the perfect blend of taste and health
DESCRIPTION
Nutrition facts
*Your daily values may be higher or lower depending on your calaries needs
INFORMATION
Ingredients
Allergy Information
Contains gluten.
Cooking Guidelines
400g royal elbow macaroni, 1/2kg ground beef - sirloin, 3 tbsp olive oil, 2 tbsp selecta butterfresh margarine, 3 cloves garlic, minced, 1 pc medium sized white onion, chopped, 2 pcs medium sized carrot, chopped finely or grated, 1/4 cup celery stalk, chopped finely, 1 can liver spread, 3 pcs medium sized tomatoes, chopped, 1 pc bay leaf, 1 pc beef bouillon cube, 1 kg royal sweet tomato basil spaghetti sauce, 1 bar quickmelt cheese, sliced salt and pepper to taste bechamel sauce. Bechamel sauce: heat 3 tbsp of selecta butterfresh margarine in a saucepan. Gradually add 2 tbsp of white king all purpose flour, while stirring then add 1 1/2 cups of selecta full cream milk in streams. Continue stirring with a wire whisk until smooth and free from. 1. Cook royal elbow macaroni according to package direction. Set aside. 2.In a saucepot, slightly brown ground beef to seal in flavor. In a separate skillet, heat olive oil and margarine. Saut� garlic and onions then add carrots and celery. Simmer for a few minutes. 3. Add brown ground beef, liver spread, tomatoes, bay leaf, and bouillon cube then add royal sweet tomato basil spaghetti sauce. Allow to simmer over low heat for about 5 minutes. Then, add cooked pasta and toss until well blended. 4. Place pasta into a large serving dish pour prepared bechamel sauce then add sliced quickmelt cheese on top. 5. Bake in preheated oven at 350�f for about 3 minutes or until cheese has melted. Serve warm. Good for a party of 8.