Make the pasta as usual, roll it out and cut it into strips about as wide as the palm of your hand. Boil these 3 at a time in plenty of salted water (a spoonful of oil in the water will prevent them sticking) and lay them on a damp tablecloth until required. (I recommend that you do this once the meat filling is simmering.) if you are using dried pasta, follow the instructions on the packet.
To make the filling fry the onion and beef in the oil until the meat is well browned and the onion is soft. Stir in the passata, add salt and pepper, cover and simmer for about 30 minutes.
To make the Besciamella melt the butter in a second saucepan, add the flour and stir vigorously to make a roux. Add the milk and stir thoroughly. Simmer gently for about 25 minutes, or until you can no longer taste flour. Season to taste with salt and nutmeg.
Cover the bottom of a
Bake for 20 minutes. Remove from the oven, leave for 5 minutes to allow it to set so you can cut it easily, then serve.
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