Difficulty Medium – Preparation 20 minutes – Cooking 70 minutes
For the noodles: 300 g of 00 flour | 3 eggs
For the bechamel: An L of fresh whole milk | 60 g of 00 flour | 90 g of butter | Nutmeg to taste | Salt to taste.
For the dressing: 300 g of beef ground | A carrot | A stalk of celery | An onion | Red wine to taste | 200 g of fresh peas | 200 g of passata of tomato | 50 g of lard | Salt and Pepper To Taste | Grated parmesan to taste
1.We knead the flour and eggs shell in order to obtain a homogeneous dough. We pull the puff pastry on the pastry board slightly floured and close it again, then, folding the four edges on itself themselves. Let it dry.
2. When the sheet is dry, let’s lay it down, let’s wrap it up by way of cylinder and with the knife we obtain 6-7 mm wide noodles. Unroll them on the pastry board, or let’s wrap them in a nest to keep them while we prepare ragout.
3. In a pan, melt it lard and fry a little mince end of celery, carrot and onion. We add the minced meat,
we adjust salt and pepper and mix. Let it cook a lively flame.
4. Shake the ragù with the wine red, so let’s add tomato sauce and peas. We cook for 30-40 minutes in
uncovered pan and low heat, adding a little water at a time, if necessary.
5. In a large pan, we put to heat the milk and flavor it with a pinch of salt and one grated nutmeg. In a
pan, melt the butter, add the flour and mix.
6. Pour the mixture into the milk of butter and flour. We mix vigorously with the whisk (or the wooden spoon) and cook for 5-6 minutes, until the sauce will have thickened.
7. We cook the noodles in water boiling salted and drain them al dente. We pour the ragù in a bowl, we combine the pasta and mix. In a baking tray, we do a layer of seasoned noodles and cover it with bechamel.
8. We dust with grain, we cover with other noodles and end with a layer of bechamel. Let’s complete with an abundant dusting of grain and bake at 180 ° au gratin for about 20 minutes.