Baked Pasta with Bechamel and Bolognese

This comforting baked pasta dish combines layers of rich Bolognese sauce, creamy béchamel, and tender pasta for a delightful family meal. The traditional flavors are enhanced with a hint of nutmeg in the béchamel and a sprinkle of Italian herbs in the Bolognese, making it both familiar and exciting. Perfect for a cozy dinner, this recipe meets dietary needs for a filling yet balanced meal.

Ingredients:

• 300g pasta (penne or rigatoni)
• 500g ground beef or pork
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 400g canned tomatoes, crushed
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil
• 50g grated Parmesan cheese
• 50g shredded mozzarella cheese
• 50g butter
• 50g all-purpose flour
• 500ml milk
• 1/4 teaspoon nutmeg
• Salt to taste

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Cook the pasta in salted boiling water until al dente, following package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and carrot, and sauté until softened.
4. Add the ground meat to the skillet and cook until browned. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for about 15 minutes until thickened.
5. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
6. Gradually whisk in the milk, stirring constantly until the sauce thickens. Add nutmeg and salt to taste.
7. In a large baking dish, layer half of the pasta, followed by the Bolognese sauce, then the béchamel sauce. Repeat the layers and top with grated Parmesan and shredded mozzarella.
8. Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
9. Let it cool for a few minutes before serving.