400g Pambac Cavatappi, 1 tbsp olive oil, salt and pepper to taste, green basil for garnish. Stuffing: 500g minced beef, 1 large onion, chopped, 2 cloves garlic, chopped, 400g chopped tomatoes, 1 tbsp tomato concentrate, 1 tsp sugar, 100ml dry red wine, salt and pepper to taste, ½ cup water. Bechamel sauce: 4 tablespoons butter, ¼ cup flour, 2 cups warm milk, salt, pepper and nutmeg to taste, ½ cup grated Parmesan cheese.
Boil noodles in salted water according to package directions. Drain and toss with 1 tbsp olive oil, salt and pepper. In a large frying pan, sauté onion in olive oil for 3-4 minutes. Add garlic and beef and fry until browned. Add chopped tomatoes, tomato paste concentrate, sugar, salt, pepper and red wine. Simmer for 20-25 minutes, adding water as needed, until a thick sauce forms. In another pot, melt butter over medium heat. Add flour and stir continuously for 1-2 minutes to make a smooth paste. Add the warm milk gradually, stirring constantly with a whisk to avoid lumps. Boil the sauce until thickened, then add salt, pepper and ground nutmeg to taste. Finally, add the grated Parmesan cheese and mix well. In a buttered baking dish, place half of the noodles on the bottom of the dish. On top of the noodles, add the meat filling and level off. Then place the remaining noodles on top of the filling. Pour the béchamel sauce over the top, making sure to cover the entire surface. Place the dish in a preheated oven at 180°C and bake for 45-50 minutes or until browned on the surface. Let the mixture rest for 15 minutes before cutting into portions and serving. Garnish with fresh basil. Enjoy!
