Farfalle al Forno con Ragù e Besciamella is a delicious Italian baked pasta dish combining farfalle (bow-tie pasta) with rich ragù and creamy besciamella (béchamel) sauce. Here’s a step-by-step guide to make this savory dish:
Ingredients:
- 300g Farfalle pasta
- 200g ground beef (or a mix of pork and beef)
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 400g tomato passata
- 50ml red wine
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese
- Mozzarella cheese (optional, for topping)
For the Béchamel Sauce (Besciamella):
- 500ml milk
- 50g butter
- 50g flour
- Pinch of nutmeg
- Salt and pepper, to taste
