Feed the family with this tasty and filling pasta dish with a béchamel sauce…
- 300g pasta spirals (cavatappi), penne, macaroni or other pasta
- 100g parmesan
For the filling
- Olive oil
- 2 onions, finely diced
- 500g minced lamb
- 1 stick rosemary, leaves removed and finely chopped
- 2 cloves of garlic, grated or finely chopped
- 2 bay leaves
- ½ tsp dried oregano
- ½ tsp dried chilli flakes
- 680 ml passata
- A small glass of red wine
- Salt and pepper
For the béchamel
- 100g salted butter
- 100g plain flour
- 1lt full fat milk (cold)
- ¼ freshly grated nutmeg
Basil leaves to garnish
1. Preheat the oven to 180C.
2. Heat the olive oil in a large pan and fry the onions over a medium heat until soft. Add the mince to the pan and break it up thoroughly.
3. Once the meat is completely browned, add the rosemary, garlic, bay, dried oregano, chilli flakes and wine then continue to cook to reduce the liquid by half. Add the passata to the pan along with salt and pepper to taste, and mix well. Bring to a boil and then reduce the heat to medium-low and cover the pan. Simmer for about 30 minutes. When ready, remove the bay leaves and set aside to cool a little.
4. To make the béchamel sauce, melt the butter in a large saucepan on a medium heat. Stir in the flour and cook for 1 minute until it becomes a light brown colour. Gradually whisk in the cold milk, reduce the heat and cook for 10 minutes whisking constantly. Set aside to slightly cool.
5. Boil the pasta as per packet instructions. Oil the sides and bottom of your baking dish, and then add about two-thirds of the pasta to the dish to form a bottom layer. Spread the meat sauce over the top of the bottom pasta layer. Add the remaining pasta over the top of the meat layer, distributing it evenly.
6. Pour the béchamel sauce over of the final pasta layer, make sure to cover the entire surface area of the dish and finish with the parmesan.
7. Bake for approximately 30 minutes, or until the béchamel sauce is golden brown. Finish with the fresh basil leaves.
Please note that due to the live nature of Let's Do Lunch our online recipes may not exactly match how Gino makes them on the show