Tagliatelle alla Nanninella

Method

1. Prepare the béchamel sauce: melt butter in a saucepan, add flour and cook for 3-4 minutes, stirring constantly.
2. Add very hot milk, nutmeg, and salt. Stir until thickened (keep it slightly fluid).
3. In another pan, heat olive oil and sauté chopped onion.
4. Add ground beef and brown it well.
5. Deglaze with white wine, then add a tablespoon of tomato concentrate (or passata) and cook for a few minutes.
6. Add pre-boiled peas, season with salt and pepper, and cook for a few more minutes.
7. Cook the tagliatelle in salted boiling water until al dente, drain, and add to the meat sauce.
8. Add the béchamel sauce to the pasta and mix well.
9. Add provola or mozzarella (preferably day-old), fresh basil, grated cheese, and pepper. Mix to combine.
10. Spread a layer of béchamel on the bottom of a baking dish.
11. Transfer the pasta mixture into the dish, pressing it down evenly.
12. Sprinkle the top with grated cheese and breadcrumbs.
13. Bake in a preheated oven at 200°C for about 20 minutes until golden and bubbly.
14. Serve hot.