질문하기
Baked pasta encased in pastry crust with ragù and béchamel is Italian baroque cooking. This protein-rich mediterranean showpiece is a family heirloom recipe for special occasions.
Prepare pastry: Combine all-purpose flour, 1/2 tsp salt, and 2 eggs in a bowl. Add 5 tbsp butter and 4–5 tbsp cold water, mixing until dough forms. Knead gently, wrap, and chill 30 min.
Make the ragù: In a large skillet over medium heat, add olive oil. Sauté onion, carrot, and celery for 6–8 minutes until softened but not browned. Add ground beef and pork, breaking up the meat, and cook until just losing pink, about 5 minutes.
Add tomato paste, 1 tsp salt, and black pepper to the meat. Stir, add 1/2 cup water, reduce heat to low, and simmer gently for 20–25 minutes until thickened and flavorful. Remove from heat.
Prepare béchamel sauce: In a saucepan over medium-low heat, melt butter, add flour, and whisk 2 minutes (do not brown). Gradually add milk, whisking to keep lumps away, until smooth. Simmer 4–5 minutes until the béchamel coats the back of a spoon. Season with nutmeg and a pinch of salt.
Cook maccheroni pasta in a large pot of salted boiling water, 2 minutes less than package directions for al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
Roll out the pastry dough to fit a 9-inch springform pan. Line the pan with dough, allowing some overhang.
Layer: Place half the pasta in the pastry, top with half the ragù and béchamel, and sprinkle with Parmesan. Repeat with remaining pasta, ragù, and béchamel. Cover with remaining pastry and seal edges. Brush top with beaten egg.
Bake in preheated oven at 375°F (190°C) for 50–60 minutes until golden brown and crust is crisp. Let rest 20 minutes before unmolding.
Slice carefully and serve warm, allowing the layers to hold together for presentation.
