Ingredients:

  • 12 oz penne pasta or your favorite short pasta
  • 1 tbsp salt (for pasta water)
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb ground beef or a mix of beef and pork
  • 1 can (14 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp red wine (optional)
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp nutmeg
  • Salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated mozzarella cheese (optional)

Instructions:

  1. Boil pasta in salted water according to package instructions. Drain and set aside, tossing with a splash of olive oil to prevent sticking.
  2. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until softened. Add ground meat; cook until browned. Stir in tomatoes, oregano, salt, pepper, and wine. Simmer for 10-15 minutes.
  3. In a saucepan, melt butter over medium heat. Whisk in flour; cook for 2 minutes to form a roux. Gradually add milk, whisking constantly until thickened. Stir in nutmeg, salt, pepper, and Parmesan cheese.
  4. In the baking dish, layer half the pasta, followed by the meat filling, then béchamel sauce. Repeat layers, finishing with béchamel on top. Sprinkle with mozzarella if using.
  5. Preheat the oven to 350°F (175°C). Bake for 30 minutes or until golden and bubbly.
  6. Let the pasticcio sit for 10-15 minutes before slicing and serving.