Baked Farfalle with Meat Sauce and Béchamel

• 150 g grated cheese (e.g. Gruyère or Parmesan)

Guide:

1. Preparation:
   • Preheat the oven to 180°C (fan) or 200°C (top/bottom heat).
   • Cook the farfalle in a large pot of salted water according to package instructions until al dente. Drain and set aside.
2. Für die Meat Sauce:
   • Heat the olive oil in a large skillet over medium heat.
   • Add the onion, garlic, carrot and celery and sauté until tender.
   • Add the minced meat and sauté until brown and cooked through.
   • Add the tomato paste and fry briefly.
   • Pour in the red wine (if using) and let it boil down for a few minutes.
   • Add the canned tomatoes, oregano, thyme, bay leaf, salt and pepper. Let the sauce simmer over low heat for at least 20-30 minutes so that the flavors combine well.
3. For the béchamel sauce:
   • Melt the butter in a saucepan over medium heat.
   • Stir in the flour and sauté for 1-2 minutes until lightly golden brown.
   • Gradually pour in the milk, stirring constantly to avoid lumps.
   • Cook the sauce, stirring, until thickened and smooth.
   • Season with nutmeg, salt and pepper.
4. Compile:
   • Mix the cooked farfalle with the sauce à la Viande.
   • Transfer the mixture to a baking dish.
   • Spread the béchamel sauce evenly over the farfalle.
   • Sprinkle the grated cheese on top.
5. Bake:
   • Bake the dish in the preheated oven for about 20-25 minutes, until the surface is golden brown and the cheese is melted and lightly browned.
6. Serve:
   • Let the dish rest for a few minutes before serving so that it can set.

Enjoy your meal!