Pasta: Boil sheets in salted water 8–10 minutes. Drain and lay flat.
Meat sauce: Sauté onion, carrot, celery. Add garlic, mince, brown. Add wine, reduce. Add passata and paste, simmer 30–40 minutes.
Béchamel: Melt butter, whisk in flour 1 minute. Gradually add warm milk, whisk until smooth and thick. Season.
Assembly: Layer meat sauce, pasta, béchamel. Repeat, finish with béchamel and parmesan. Bake at 180°C for 30–35 minutes until golden. Rest 10 minutes before cutting.
Ingredients
Red Wine Pairing
Montepulciano d'Abruzzo or Chianti Classico