Beef Pasta with Cheese (Print Version)

# Ingredients:

→ Pasta and Meat Foundation

01 - 12 oz (340g) farfalle (butterfly pasta)
02 - 1 lb (450g) minced beef
03 - 2 tablespoons cooking oil from olives
04 - 1 small diced onion
05 - 2 cloves crushed garlic
06 - 1 teaspoon herbs from Italy
07 - 1/2 teaspoon spicy red flakes (skip if you want)
08 - Pinch of salt and ground pepper

→ Creamy Sauce Mix

09 - 3 tablespoons butter without salt
10 - 2 cloves crushed garlic
11 - 1 tablespoon regular cooking flour
12 - 1 cup (240ml) dairy milk
13 - 1 cup (100g) shredded stretchy cheese
14 - 1/2 cup (50g) fresh grated hard cheese
15 - 2 tablespoons snipped fresh green herbs

# Instructions:

01 - Cook pasta until slightly firm, save 1/2 cup cooking water when you drain it
02 - Fry beef with oil, toss in onion, garlic, and spices until everything gets soft
03 - Melt butter with garlic, stir in flour. Pour milk slowly while stirring until it thickens up
04 - Add both cheeses until they melt, then dump in pasta and meat. Splash in some saved water if it's too thick
05 - Sprinkle with green herbs and more cheese if you're feeling fancy

# Notes:

01 - Try ground bird meat as a swap
02 - Throw in leafy greens or brown mushrooms for healthier eating
03 - Keeps fresh in your fridge for up to 3 days

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