Tagliatelle alla Nanninella

Method

1. Prepare the béchamel: melt butter in a saucepan, add flour and cook for 3-4 minutes, stirring constantly.
2. Add very hot milk gradually to avoid lumps, season with nutmeg and salt, and cook until thickened but still fluid.
3. In a large pan, heat a drizzle of olive oil and sauté chopped onion.
4. Add ground beef and brown it well.
5. Deglaze with white wine, then stir in one tablespoon of tomato concentrate (or passata).
6. Add pre-boiled peas and cook for a few more minutes. Season with pepper and salt if needed.
7. Cook the tagliatelle in salted boiling water until al dente, then drain.
8. Transfer the pasta to the pan with the ragù, add the béchamel, and mix well.
9. Add provola or mozzarella (preferably day‑old), basil, grated cheese, and pepper. Mix again.
10. Spread a thin layer of béchamel in a baking dish.
11. Pour the pasta mixture into the dish, compact it gently, and level the surface.
12. Sprinkle with grated cheese and breadcrumbs.
13. Bake in a preheated oven at 200°C for about 20 minutes until golden and bubbly.