Ingredients:
2 tablespoons olive oil
1 onions, chopped
1 garlic cloves, crushed
1 carrots, diced
2 celery ribs, chopped
4 slices bacon, finely chopped
5 button mushrooms, chopped
1 lb lean ground beef
1/2 cup red wine
1 tablespoon tomato paste
1 (7 ounce) cans chopped tomatoes
1 sprig fresh thyme
2 cups dry penne pasta
1 1/4 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup diced mozzarella cheese
4 tablespoons grated parmesan cheese
salt and pepper
fresh basil leaves ( to garnish)
Directions:
Fry the onion, garlic, carrot and celery in the olive oil until softened.
Add the bacon and fry for 3-4 minutes.
Add the mushrooms, fry for 2 minutes, then fry the beef until brown.
Add the wine, tomato paste, 3 tablespoons water, tomatoes and the sprig of fresh thyme; bring to a boil; cover and simmer for 30 minutes.
Preheat the oven to 400 F; Cook the pasta.
Meanwhile, place the milk, butter and flour in a saucepan; heat gently, whisking until thickened.
Stir in the mozzarella and Parmesan cheeses and season.
Drain the pasta and stir into the cheese sauce; uncover the Bolognese sauce and boil rapidly for 2 minutes.
Spoon the sauce into a casserole; top with the pasta mixture and sprinkle with the remaining Parmesan.
Bake for 25 minutes or until golden; Garnish with basil and serve hot.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.