Ingredients
1 onion
1 rib celery
1 carrot
150 gr pancetta rashers
thin bacon is fine as well
250 gr minced pork
350 gr minced beef
0.5 glass white wine
1 glass milk
400 gr tomato passata
2 spoons tomato purée
extra virgin olive oil
30 gr butter
salt
pepper
50 gr butter
50 gr flour
500ml milk
pinch salt
nutmeg
300 gr pasta sheets
250 gr Parmigiano
grated
Instructions
Step 1
First of all let’s make your BOLOGNESE SAUCE!
Step 2
In a saucepan, pour olive oil, a bit of butter and finally your chopped veggies (onion, celery, carrot).
Step 3
Cook them slowly for 10 mins.
Step 4
Cut your pancetta into small pieces and add it to the pan. Cook for 5 mins until your pancetta will start “melting” a bit.
Step 5
It’s time to add your minced pork and beef. Cook for 5 mins, stirring occasionally until nice and brown.
Step 6
Add your white wine and when it evaporates add your milk. Cook for 10 more mins.
Step 7
Season with salt and pepper and finally add your tomato passata and tomato purée.
Step 8
Cover with a lid and let it simmer very slowly for at least 2 hours, stirring occasionally.
Step 9
It’s time to make your BÉCHAMEL SAUCE!
Step 10
In a saucepan, melt butter and add flour little by little.
Step 11
Stir continuously then slowly add milk. When nice and creamy season with salt and nutmeg!
Step 12
Spread some of your béchamel at the bottom of an oven dish, layer your pasta sheets.
Step 13
Add a couple of spoons of bolognese sauce, some grated Parmigiano and some more béchamel.
Step 14
Repeat, cover with aluminium foil and cook in the oven for about 40 mins, then remove cover for 5 more mins to make it nice and crispy! (170C/340F).
Step 15
Buon appetito!
@Angel skull