1. Prepare the Ragù:
- In a large pan, heat olive oil and sauté the chopped onion, carrot, and celery until softened.
- Add the ground meat and cook until browned.
- Deglaze the pan with red wine and let it reduce.
- Pour in the tomato passata, season with salt and pepper, and let the sauce simmer for about 30-40 minutes on low heat.
2. Prepare the Béchamel Sauce:
- In a separate saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly to make a roux. Cook for about 2 minutes.
- Gradually add the milk, whisking constantly until the sauce thickens and becomes smooth.
- Season with salt, pepper, and a pinch of nutmeg. Let it cook for a couple of minutes, then set aside.
3. Cook the Pasta:
- Cook the farfalle pasta in salted boiling water until al dente (about 2 minutes less than the package instructions). Drain and set aside.
4. Assemble the Dish:
- Preheat the oven to 180°C (350°F).
- In a large baking dish, mix the cooked farfalle with the ragù sauce.
- Pour the béchamel sauce over the top and mix it gently with the pasta and ragù.
- Top the dish with grated Parmesan cheese and some mozzarella (optional) for extra cheesiness.
5. Bake:
- Bake in the preheated oven for about 20-25 minutes, until the top is golden and bubbling.
6. Serve:
- Let the dish cool slightly before serving. Enjoy your delicious Farfalle al Forno con Ragù e Besciamella!
Let me know if you’d like additional details or tips!
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