Pasta Bake - Pasta al Forno

Ragu’ Sauce

• 800 gms ground beef 1.75 lbs
• 4 tbsp extra virgin olive oil
• 1 onion finely chopped
• 1 carrot finely chopped
• 1 celery stalk finely diced
• 80 ml red wine 2.7 oz
• 800 ml tomato puree 27 oz
• salt
• black pepper
• water

Béchamel Sauce

• 300 ml milk hot, 1.5 cups
• 30 gms butter 2 tbsp
• 30 gms all-purpose flour 2 tbsp
• 1 pinch salt
• 1 pinch nutmeg

To Assemble

• 500 gms short pasta I use short penne, 1.1 lbs
• 100 gms provolone cheese chopped, 3.5 oz
• 100 gms mozzarella cheese chopped, or bocconcini, 3.5 oz
• 125 gms Parmigiano Reggiano cheese finely grated, 1/2 cup
• béchamel sauce from above