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Ingredientes

  • 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
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