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Repeat the process of adding sauces, mozzarella, and pasta for another 2 to 3 layers or until two-thirds of the baking dish's depth is filled. Top off the last layer of sauces and mozzarella with a generous sprinkle of the Parmigiano cheese.
Place the pan in oven for approximately 40 minutes and let rest for 20 minutes before serving.
Add the ground beef and pork, and cook until golden brown. Remove the rosemary sprig, and add the white wine. Let reduce.
Add the tomato sauce or La Salsa di 5 Minuti, and let simmer on low heat for 1 hour.
Before serving, add basil leaves and salt to season. Serve immediately.
Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk. Continue whisking until the sauce thickens and becomes a creamy velvety consistency.