Meat Sauce with Potatoes

Prepare the potatoes (boil or bake until tender) and slice them.

In a large skillet, brown the ground beef with the chopped onion, seasoning to taste. Drain any excess fat.

Stir in the tomato sauce to the ground beef mixture and simmer for about 10 minutes.

Prepare the béchamel sauce: Melt the butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute (creating a roux).

Slowly whisk in the milk until the sauce is smooth. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Assemble the dish in an oven-safe baking dish: Layer one-third of the sliced potatoes, followed by half of the meat sauce, and then a layer of béchamel and mozzarella.

Finish with a final layer of the remaining potatoes, topped generously with the remaining béchamel and mozzarella cheese.

Bake in a preheated oven until bubbly and the cheese is golden brown.

Em uma frigideira, coloque as batatas cozidas no fundo.

Cubra as batatas com o molho bolonhesa.

Despeje o bechamel sobre a bolonhesa.

Cubra com queijo muçarela ralado.

Leve ao forno pré-aquecido até gratinar.