Alberto's Mozzarella Pasticcio

Ingredients for 4 servings:

• 500 g minced meat, half & half
• 200 ml chicken broth (also instant)
• 150 ml white wine
• 1 large onion(s)
• 1 large carrot(s)
• 1 stalk(s) Celery
• 1 tbsp tomato paste
• 1 can of peeled tomatoes (400g)
• 2 bay leaves
• 3 cloves garlic
• salt and pepper
• 1 pinch(s) of sugar
• 500 g pasta, short (penne, rigatoni, tortiglioni)
• 100 g Parmesan, grated
• 2 packs of mozzarella
• 750 ml milk
• 50 g butter
• 50 g flour
• 1 pinch of nutmeg
• 2 sage leaves
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Finely chop the onions, carrots, garlic, and celery and sauté in a little olive oil with the bay leaf. Add the meat and fry. Boil the tomato paste vigorously. Add the chopped tomatoes, the liquid, and a pinch of sugar. Deglaze with the broth and reduce the heat for 5 minutes. Add the wine and simmer uncovered for about half an hour. Cook the pasta in plenty of salted water according to the package instructions until al dente, drain, and mix into the meat sauce. Melt the butter, add the flour and sage to make a roux. Add the milk and season with salt, pepper, and nutmeg. Whisk until the milk has become liquid/creamy. Remove the sage. First, spread the béchamel sauce in a casserole dish. Fill the casserole dish halfway with pasta. Place sliced ​​mozzarella on top and sprinkle with half of the Parmesan cheese. Fill the casserole dish with the remaining pasta. Spread the béchamel sauce on top. Sprinkle the remaining Parmesan cheese on top. Bake in the oven at 200 degrees Celsius for about 20-30 minutes. If desired, brown the top layer using the grill.