Macaroni Pasticio

For the bolognese, finely dice the onions and finely chop the garlic. Remove the skin from the carrots and cut into very fine cubes.

Pluck the rosemary needles and chop them finely. Heat the oil in a large frying pan. Sauté the carrots, garlic, onions and rosemary until translucent. Add the ground pork and beef and sauté over high heat, stirring throughout, for 15 minutes.

Finely chop the chili peppers and stir into the mince with the paradeis pulp. Extinguish with red wine and cook for 5 min.

Add peeled tomatoes, cutting them with scissors. Season vigorously with salt, pepper and 1 pinch of sugar.

Make Bolognese open for about 1 hour over medium heat until the liquid evaporates and the quantity is dry, stirring often.

3. make the macaroni in boiling hot salted water for 5 min, put in a colander, rinse and drain. Mix with oil to prevent them from sticking together. Blanch the peas in salted water for 1 min, rinse and drain.

For the béchamel, finely dice the shallot and sauté in hot butter. Dust with flour and sauté a little. Add cold milk, stir and season with nutmeg, pepper, salt and juice of one lemon. Make on medium heat for 15 min, stirring. Stir the béchamel into the finished minced mixture and leave to cool for at least 3-4 hours. Then add the macaroni and peas.

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