Follow us on Facebook:
Follow us on Instagram
INGREDIENTS (for 4 to 6 people)
For the Ragù Sauce
1/2 half onion
1/2 carrot
2 table spoons of olive oil
500 gr of minced meat or alternative plant-based meat
200 gr of passata (strained tomatoes)
A few pinches of salt
For the Besciamella
50 gr of butter
5 table spoons of flour
250 ml of milk
A pinch of salt
500 gr of pasta
Parmesan cheese
PREPARATION
For the Ragù Sauce
Warm up the olive oil in a pan. Add the chopped onion&carrot and wait for the onion to become of a golden colour. Add the minced meat. Keep stirring so that the meat doesn’t stick together. When the meat is cooked (brown), add the passata and a glass or two of water. Let the sauce simmer for 15 to 20 minutes.
For the Besciamella
Place 50 gr of butter is a small pot at low flame. When the butter is melted, start adding the flour (one spoon at the time) and while stirring. Then add gradually the milk. Keep stirring until the besciamella thickens.
Meanwhile, pour at least one and half liter of water in a big pot and bring it to boil. When the water is boiling, add some coarse salt and the dried pasta. Wait 7 to 10 minutes. Taste throughout as you want the pasta to be “al dente” (on the hard side rather than the soft side).
Drain the pasta and put it back in the pot. Add the ragu sauce and the besciamella. Mix all together. At this point, if you have it, you can add cubes of mozzarella cheese and mix them with the rest.
Place the pasta mixed with besciamella and ragu sauce (and mozzarella) in a medium to large baking tray. Grate some Parmesan cheese over it and place it in the preheated oven. Let it cook at 180C (360F) for approximately 25 minutes.
Serve it hot.
BUON APPETITO! 🙂
The Bellardinelli Sisters