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Ingredients

  1. Left over cooked mutton
  2. pasta
  3. cheese
  4. salt, oil
  5. For Bechemat sauce butter
  6. 2 table spoons flour
  7. organò leaves
  8. milk 2 cups
  9. pinch of salt

Cooking Instructions

  1. 1

    Boil pasta in a pot drain set a side.

  2. 2

    Now add butter to a pan, heat it up. Then add flour mix 2 mins then add organò leaves and pinch of salt.

  3. 3

    Cook it on high keep stirring when it’s thicken sauce like texture.

  4. 4

    Add cheese in the end and remove from heat. Mix well. It’s my fave bechamel sauce for all pastas.

  5. 5

    Now add cooked boneless meat, stir then add pasta stir and serve.

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Shadab Nayyer @shadabkiran
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