A great pasta dish for any occasion:
Rinse vegetables and onion and chop into fine pieces (exceptionally the celery should be quite fine, as it’s not exactly pleasant to bite down on a piece of celery!)
fry the onion in hot oil until translucent
add minced meat and fry well(!), add vegetables, stew with beef broth and red wine, stir well, add paradeis pulp, season with bay leaves, rosemary (extensively), pepper (less) and salt (as you like)
Leave this sauce in the covered saucepan for *at least 1 hour*!!! at a low temperature! Stir from time to time and if necessary add some liquid (red wine & beef broth in the same ratio), (if the sauce is too thin, then take off the lid and boil some liquid!)
Béchamel sauce (cook only when sauce is ready!)
Let butter melt at medium(!) temperature, then add flour little by little while stirring continuously (watch out: danger of burning!) Add milk slowly, stir(!) if necessary add flour or milk until a creamy sauce is formed.
Season to taste with salt and a pinch of nutmeg.
Grease a medium size gratin dish with oil and spread out with the pasta sheets (which may have been in the hot water for 5-8 min). Add the meat and béchamel sauce alternately with the pasta sheets. Finally, add a layer of bechamel sauce on top. Cover with the mozzarella. Add butter flakes if necessary!
Bake in the heated
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