Mezzi Paccheri Rigati N°152

Baked with Ragù & Béchamel



360 g Mezzi Paccheri Rigati N°152

For the meat sauce

1 celery rib
2 carrots and 2 onions
1 garlic clove
60g of butter
Extra Virgin Oil, to taste
1 cc tomato concentrate
600 g mixed minced beef and veal
1 glass red table wine
1 l tomato puree
Salt, to taste

For the béchamel

0.75 l milk
300 g butter
200 g flour
Salt, to taste
Nutmeg, to taste
Parmesan cheese, to taste


Chop the carrots, onions, celery and garlic into small pieces and gently brown them in a pan with olive oil. When ready, add the tomato paste and the chopped mixed meat. To flavor the sauce, pour a little red wine into the pot while the meat is cooking with the vegetables and cook off the alcohol. Halfway through cooking, add the tomato sauce and herbs. In another pot, bring salted water to a boil and cook the Mezzi Paccheri for 13 minutes. Meanwhile, start preparing the béchamel sauce. To do this, melt the butter in a small saucepan over gentle heat, add the flour a little at a time and stir continuously to eliminate lumps. Next, pour in the milk slowly to make the mixture creamier. To give it more flavor, add the Parmesan cheese, grated, and nutmeg. When the pasta is cooked, mix it with the meat and tomato sauce, then place it in an oven dish, cover with the béchamel sauce, allowing it to seep into the cracks and crevices in the pasta and sauce. Sprinkle with the Parmesan cheese, grated. Bake at 200° until bubbling, golden and crispy at the edges.