Ingredients:

  • 2 Tbsp Olive Oil
  • 5 lbs Ground Beef (85/15 recommended)
  • 1 large Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 2 medium Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 2 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (optional)
  • 28 oz can Crushed Tomatoes
  • 1 cup Low Sodium Beef Broth
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 lb Penne Pasta (or Rigatoni)
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 3 cups Whole Milk, warmed slightly
  • Pinch of freshly grated Nutmeg
  • Salt and White Pepper, to taste
  • 5 cups Shredded Mozzarella Cheese
  • 1 cup Shredded Mature Cheddar Cheese

Instructions:

  1. Start the Ragu: Heat olive oil in a large Dutch oven or heavy-bottomed pot. Brown the ground beef thoroughly over medium-high heat; drain excess fat.
  2. Sauté Aromatics: Add the diced onion, carrot, and celery (the soffritto) to the beef. Sauté until softened, about 8 minutes. Add garlic, oregano, and basil; cook for 1 minute until fragrant.
  3. Build Depth: Stir in the tomato paste and cook for 2 minutes until slightly darkened. If using wine, pour it in, scrape up any browned bits (deglaze), and let it reduce by half.
  4. Simmer: Add crushed tomatoes and beef broth. Season well with salt and pepper. Bring to a simmer, then reduce heat to low, cover partially, and cook gently for at least 45 minutes, stirring occasionally.
  5. Cook the Pasta: While the ragu simmers, boil the penne according to package directions, subtracting 2 minutes from the recommended time to ensure it is underdone (al dente).
  6. Make the Béchamel Sauce: In a medium saucepan, melt the butter. Whisk in the flour to form a smooth roux and cook for 2 minutes. Slowly whisk in the warm milk, a little at a time, until smooth. Simmer until the sauce thickens enough to coat the back of a spoon. Season with salt, white pepper, and nutmeg.
  7. Combine: Remove the ragu from the heat. Stir the drained pasta directly into the beef ragu. Gently fold in two-thirds of the béchamel sauce, reserving the rest for the top layer.
  8. Layer and Top: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour the beef-pasta mixture into the dish. Pour the remaining béchamel evenly over the top layer of the pasta.
  9. Cheese Time: Mix the mozzarella and cheddar cheeses together and sprinkle generously over the top layer of sauce.
  10. Bake: Bake for 25–30 minutes, or until the sauce is bubbling vigorously and the cheese topping is deeply golden brown and melted.
  11. Rest: Let the casserole rest on the counter for 10 minutes before serving to allow the structure to set.