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Pasta with Meat in Bourbon Sauce

Pasta with meat in bourbon sauce is a baked pasta dish with meat, white sauce, onions, and cheddar cheese.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Pasta with Meat in Bourbon Sauce

Oven150°C
Time15 minutes

Ingredients

Directions

Prepare the pasta and meat

  1. Prepare the pasta with 1 tsp of oil and a pinch of salt.

  2. Strain and set aside.

  3. Marinate the meat with salt, chilli, coriander, and 1 tsp of chopped garlic.

Make the white sauce

  1. Prepare the white sauce.

  2. In a pan, melt the butter.

  3. Add remaining chopped garlic and fry until golden.

  4. Add the cornflour and reduce flame.

  5. Pour the milk while stirring continuously until the mixture thickens and no lumps form.

  6. Add salt.

  7. Reduce until the mixture roughly fills 2 cups.

Make the bourbon sauce

  1. Brush another pan with a little oil.

  2. Caramelise the sugar.

  3. Fry the sliced onions until golden brown.

  4. Pour 1 cup of the white sauce and mix with the onions.

  5. Sizzle with a dash of red wine.

  6. Reduce flame and add the meat.

  7. Add salt.

  8. Cover and cook until the meat is done.

Assemble and bake

  1. Mix the remaining white sauce with the pasta.

  2. Preheat an oven to 150°C.

  3. Layer a baking dish with the pasta.

  4. Spread the meat with the bourbon sauce on top.

  5. Cover with the remaining pasta.

  6. Scatter grated cheddar cheese on the surface.

  7. Place in oven and bake for 15 minutes until the cheese melts and turns brown.

  8. Serve with toasted bread and soup.

Nutrition, whole recipe (rough)

933Calories
56 gProtein
34 gFat
96 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Pasta1 cup cooked (140g)220
Chicken100g cooked165
Milk1 cup (244ml) whole149
Cheddar Cheese1 oz (28g)113
Butter1 tbsp (14g)102
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Meatnot in our table0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pasta + garlictop 2% of all pairs
    Smell alikestrong
    Cooked together2,079 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Pasta + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together1,961 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cheddar cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together2,436 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pasta
Forms the bulk and structure of the baked dish, holding the layers together.
Cornflour
Thickens the milk into a smooth white sauce that coats the pasta.
Low-fat milk
Forms the liquid base of the white sauce, which sets creamy as it thickens.
Cheddar cheese
Melts and browns on top, adding richness and a golden crust.
Minced meat or chicken
Provides the savoury protein layer, cooked until tender in the sauce.
Onion
Browns to add sweetness and depth to the sauce.

The step that matters

Stirring the cornflour and milk until smooth. Cornflour clumps if the milk is added without constant stirring. Stirring while it heats lets the starch granules disperse and thicken evenly into a lump-free sauce.

Swap the garlic

How well each one fits the dish's main ingredients (pasta, meat, cheddar cheese, onion, milk, butter, sugar):

  1. Garlicthe original
  2. Capersfits about as well
  3. Cinnamonfits less well
  4. Nutmegfits less well

Fit is the average pairing score against pasta, meat, cheddar cheese, onion, milk, butter, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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