You need:
- 2 jars of piquillo peppers
- 400 g beef mince meat
- 2 onions (diced thinly)
- 2 heaped tablespoons of plain flour
- 500 ml milk
- 30 gr of butter
- 8 tablespoons of tomato sauce ( or good passata)
- 80 ml of white wine
- half a glass of water
- a teaspoon of chopped parsley
- 2 tablespoons of olive oil
- salt
Put the olive oil in a pan and fry the onion for 8-10 minutes (low heat) until it is soft. Then add the mince meat and salt, increase the heat and let it all fry for another 11-15 minutes stirring from time to time until the meat is brown.
Separately, heat the butter in a pan. Add the flour and let it fry for 3 minutes while stirring it. Then add the milk. Put the heat on medium, and keep stirring until you see that there are bubbles. Lower the heat and let it simmer for 3-4 minutes until it gets thick and smooth. If you are not confident preparing the béchamel sauce, blend the mixture with a hand held blender as soon as you add the milk to the butter and flour - it always comes out perfect this way.
Add a bit of salt to the béchamel, mix it with the meat and let it cool down a little.
Take the piquillo peppers out of the jar discarding the water. Stuff the peppers with the meat and béchamel mixture. Put them on a shallow pan. Then pour the tomato sauce on top. Heat it until you get bubbles on the tomato sauce. Add the wine and water and let it all simmer for 10 minutes. Before serving it sprinkle the parsley on top.
