Method
1
PREHEATPreheat oven to 375°F (190°C).
2
COOKCook onion, carrot, celery in olive oil until soft.
3
ADDAdd garlic, cook briefly, then add ground meat until browned.
4
STIRStir in tomato paste, cook briefly, then add wine, simmer until reduced.
5
SIMMERAdd crushed tomatoes, simmer for 45 minutes. Season with salt, pepper.
6
MIXCombine flours, eggs, salt. Knead into dough, rest 30 min.
7
ROLLRoll pasta dough into thin sheets.
8
MELTMelt butter, whisk in flour, cook briefly. Gradually whisk in milk, bring to simmer until thick.
9
SEASONAdd nutmeg, salt, and pepper to béchamel.
10
LAYERLayer pasta, ragù, béchamel, and cheeses in dish.
11
BAKEBake for 25-30 min until golden. Garnish with parsley.
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