| 1 box | BARILLA Mezze Penne |
| 8 tablespoons | butter |
| 4 tablespoons | flour |
| 4 cups | milk |
| to taste | salt |
| 4 tablespoons | extra virgin olive oil |
| 1/4 cup | celery, chopped |
| 1/4 cup | carrots, chopped |
| 1/4 cup | onions, chopped |
| 1/2 pound | ground pork |
| 1/2 pound | ground beef |
| 1/4 cup | white wine |
| 3 tablespoons | tomato paste |
| 2 cups | water |
| to taste | salt |
| to taste | black pepper |
| 1 cup | Parmigiano cheese, grated |
| 1 cup | green peas |
Béchamel sauce:
BRING milk to a boil in a medium saucepan.
MELT butter in a separate saucepan; whisk in flour. Cook flour and butter mixture until it becomes a light brown color, stirring constantly.
WHISK milk into the pan with the flour and butter mixture. Bring mixture to a boil, then return to a simmer and cook for about 5 minutes. Season with salt to taste.
Bolognese sauce< /strong>
CHOP carrots, celery, and onions very fine. Combine with butter, oil and cook for about 20 minutes in a large pot.
ADD meat and cook for 30 more minutes, stirring occasionally.
DEGLAZE the pan with white wine and continue cooking until the liquid is reduced well.
ADD tomato paste, water, salt and pepper. Cook until the water is completely evaporated.
BRING a large pot of salted water to a boil.
COOK Mezze Penne half of the recommended cooking time on the package. Drain.
the Béchamel sauce, ¾ cup of the grated Parmigiano, the Bolognese sauce and green peas.
ADD Mezze Penne to the sauce mixture. Transfer to a greased baking dish and spread evenly.
SPRINKLE with remaining Parmigiano cheese.
BAKE at 350F for 30 minutes.