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- 12-16 ounces shredded cheese (I recommend fontina)
- 1/4 cup grated parmesan cheese
- First you need to make the ragu. Here is the recipe:
- 4 tbsp extra virgin olive oil
- 1 onion finely chopped
- 1 carrot diced
- 1 celery stick chopped
- 1 clove garlic minced
- 4 strips bacon
- 1 1/2 pound ground beef (or mixture with ground veal or pork)
- 2/3 cup red wine
- 1/2 cup milk
- grated nutmeg
- 14 oz. can crushed tomatoes in puree
- 2 tbsp sugar
- 1 tsp fresh oregano, less if dried
- salt to taste
- 1 lb pasta of choice, tagliatelle or spaghetti
- grated parmesan cheese to taste
- Next you need to make the bechamel (besciamella sauce):
- For the besciamella (bechamel) sauce (makes 2 cups)
- 1/2 stick (4 tbsp butter)
- 1/2 cup flour
- 2 cups milk
- 1/4 tsp salt
- dash of ground nutmeg
View Full Recipe at Mangiandobene
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