Preparation Tortiglioni casserole with meat sauce and bechamel

This dish is simple to prepare but requires 3 essential steps:

1. preparation of the meat sauce (ragù)
2. preparation of bechamel
3. browning in the oven

So, let’s start with step 1.

Preparation of the meat sauce

First of all chop the carrot, celery and onion. Put some oil in a saucepan and add the vegetables. Let brown with some rosemary.

Add the minced meat and cook on high heat stirring frequently for about 15 minutes.

Add the wine and let it evaporate completely. Add the tomato sauce and season with salt and pepper. Let cook for another 10 minutes.

Lower the heat, add a little hot broth and let simmer for about 1 hour, adding a little broth occasionally,if necessary.

Preparation of the bechamel sauce

Heat 500 ml of milk in a saucepan without bringing to a boil. In another saucepan melt the butter and add the flour. Stir with a whisk to avoid the formation of lumps.

Gradually add the hot milk and continue stirring until the mixture thickens (about 4 to 5 minutes).

Remove from heat and add some grated parmigiano cheese. Season with salt and pepper and nutmeg.

Now we’re almost done!

Browning

Cut the mozzarella into small pieces. Cook the pasta in plenty salted boiling water until al dente. Then cool it under cold running water to stop the cooking.

Season the pasta with the meat sauce and bechamel. Add the mozzarella and grated parmigiano cheese.

Transfer the pasta on a baking dish and cover with the remaining pamigiano cheese. Cook in the oven for about 15 minutes and 200° C until the surface is browned.