In a large skillet or saucepan, heat a little oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until translucent and fragrant.
Add the minced meat and cook, breaking it apart with a spoon, until browned and fully cooked through. Season with salt, paprika, and a herbal mixture such as Italian seasoning for extra flavor.
Stir in the grated carrot, diced red bell pepper, and minced garlic. Cook for another 5 minutes until the vegetables soften.
Add the diced tomatoes and reduce the heat to low. Simmer gently for 10–15 minutes until the sauce thickens and the flavors meld together. Adjust seasoning if needed.
Step 2: Make the Béchamel Sauce
In a separate saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for about 1 minute to form a smooth paste (roux).
Gradually add the milk, whisking constantly to prevent lumps. Continue cooking for 5–7 minutes until the sauce thickens to a creamy consistency.
Season with a pinch of salt and a small sprinkle of paprika for a subtle hint of flavor.
