Instructions
- Prepare the Meat Sauce:
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.
- Add the ground meat and cook until browned, breaking it up with a spoon.
- Stir in the tomato puree, tomato paste, oregano, basil, salt, pepper, and sugar if needed.
- Add water or stock and simmer on low heat for 20-30 minutes, stirring occasionally. Set aside.
- Make the Bechamel Sauce:
- In a medium saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes.
- Gradually add the warm milk, whisking constantly to avoid lumps. Cook until thickened, about 5-7 minutes.
- Season with salt, pepper, and a pinch of nutmeg. Set aside.
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Assemble the Dish:
- Preheat your oven to 375°F (190°C).
- Grease a large baking dish with olive oil or butter.
- Spread a thin layer of meat sauce on the bottom of the dish.
- Add a layer of cooked pasta, then a generous layer of meat sauce, followed by a layer of bechamel sauce.
- Sprinkle mozzarella, Parmesan, and cheddar cheeses on top.
- Repeat the layers until all ingredients are used, finishing with a layer of bechamel and a heavy sprinkle of cheese.
- Bake:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Serve:
- Let the casserole rest for 10 minutes before slicing. Serve hot and enjoy with a side salad or garlic bread.
Would you like additional tips or variations for this dish?