Pasta casserole

For the ragù:
300 g of beef pulp, 100 g of prosciutto, 50 g of pancetta, one onion, one garlic clove, a small bunch of parsley, tomato purée, half a glass of red wine, 3 tablespoons of extra virgin olive oil, salt, pepper.

For the béchamel:
250 ml of milk
25 g of wheat flour
25 g of butter
salt, pepper, nutmeg.

Additionally:
Parmigiano Reggiano.

For the ragù, gently sauté the chopped onion, garlic clove (which you will remove later), pancetta and prosciutto cut into strips in a saucepan. Add the minced meat, brown it, then deglaze with the red wine.

Once it has evaporated, pour in the tomato purée – the quantity depends on your personal taste –, add salt and cook over low heat with the pan covered for about an hour. As soon as you turn off the heat, season with a pinch of pepper and the chopped parsley.

Meanwhile, prepare a smooth béchamel: melt the butter in a pan and incorporate the flour; add the hot milk, a pinch of salt and nutmeg, then bring to a boil, stirring continuously.

Mix the leftover pasta with the ragù, béchamel and a generous handful of grated Parmigiano.

Bake at 200°C for 15-20 minutes.

This recipe suggests one of many ways to use leftover pasta, transforming it into a tasty and substantial dish, perfect even for guests. Similarly, you can prepare a casserole with leftover polenta: in this case, the topping will consist of milk and plenty of cheese with a more or less pronounced flavor.