Beef-whitesauce Macaroni

Dito was  preparing his French exam yesterday and he invited his friends to have a group study at our apartment. I had just moved to this place and hadn't prepared proper food in our fridge to cook for the guests so i decided to make anything simple. Our first choice was pasta. His request was 'no bolognaise, please' and more cream to the sauce. I came up with beef white sauce macaroni, replacing the usual chicken whitesauce.

Here we go:

250 grams of minced beef
2 cups/200ml half-fat milk
2 cups/200 ml water
300 grams macaroni (or any kind of pasta)
2 spoonful maize/corn flour, dilute with 3 spoonful of cool water
4 tushes of garlic
1/2 round of onion
oregano and marjoram powder
salt, sugar, and pepper.
olive oil

Cut onion and garlic, then stir-fry with olive oil. Before it gets scorched, put in your minced beef and stir. Add water, wait until your minced beef is half-cooked and the juices are out. Pour milk into your mix, add salt, pepper, and sugar as much as it fits your taste. Stir until it is cooked and steady. Add marjoram and oregano powder, cook until you smell nice aroma coming out from your sauce. Pour corn flour liquid and stir until it's ready.

Meanwhile, prepare your pasta by boiling it app.7 minutes in water. Add olive oil and salt into your water. Quickly take your pasta out from your boiled water after it becomes al dente.

Tips:

• You can add champignon mushroom into your sauce. Make it big-cut and stir it before you put oregano and marjoram into your mix.
• Better use two stove at a time.
• Add more dry-oregano after your sauce is finished, it smells stronger.
• Shower your ready-pasta with cool water after it gets out from boiled water, it prevents pasta to stick after it's cooled down.

 Bon appetit!