Pasta Bake - Pasta al Forno

Ragu’ Sauce

• 800 gms – 1.75 lbs. beef mince
• 4 tbsp extra virgin olive oil
• 1 onion finely chopped
• 1 carrot finely chopped
• 1 celery talk finely diced
• 80 ml – 2.7 oz. red wine
• 800 ml – 27 oz. tomato purée
• salt and pepper
• water

Béchamel Sauce

• 300 ml – 1.5 cups milk hot
• 30 gms – 2 tbsp butter
• 30 gms – 2 tbsp flour
• 1 pinch salt
• 1 pinch nutmeg

To Assemble

• 500 gms – 1.1 lbs. short pasta I use short penne
• 100 gms – 3.5 oz. provolone chopped
• 100 gms - 3.5 oz. mozzarella/bocconcini chopped
• 125 gms – 1/2 cup Parmigiano Reggiano finely grated
• Béchamel sauce from above