| 1 box | BARILLA Elbows |
| 1/4 cup | onions, finely chopped |
| 1/4 cup | celery, finely chopped |
| 1/4 cup | carrots, finely chopped |
| 1/4 cup | extra virgin olive oil |
| 1 pound | ground beef |
| 1/4 cup | dry white wine |
| 3 cups | water |
| 1 can (3 tablespoons) | tomato paste |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1 stick (4 ounces) | butter |
| 4 tablespoons | flour |
| 4 cups | milk |
| 1 cup | frozen green peas, thawed |
| 1 cup | Parmigiano cheese, grated |
Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and saute over medium high heat for 2 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and saute until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-2 hours or until meat is tender and sauce is thick.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 2-3 minutes, stirring with a wire whisk. Add hot milk gradually, beating mixture with a whisk until thickened. Set aside.
COOK pasta 4 minutes. Drain well. Toss hot pasta with bechamel and meat sauce.
ADD green peas. Pour mixture into a 13 x 9 inch glass baking dish. Top with cheese.
BAKE 20 minutes; let rest 5 minutes before serving.