2 tablespoons butter
1/2 pound ground pork
1/4 pound ground veal
1/2 cup Parmigiano-Reggiano cheese, grated, plus more for garnishing pasta
1 tablespoon flour
1 cup milk
Salt and pepper
1 egg, beaten
6 pieces Lasagna, or 12 large shells, cooked al dente
1 cup basic tomato sauce, bottled or fresh
1 cup béchamel sauce, recipe follows
In a large skillet, heat the butter over high heat until it foams and subsides. Add the ground pork and veal and cook over high heat until it begins to brown in its own fat. Drain the excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with salt, and pepper and stir in the egg. Set aside.
Preheat the oven to 350ºF.
Blanch the pasta of choice until tender in boiling water. Remove and put in an ice water bath.
If using the Lasagna Noodles, Cut in half. Divide the meat filling evenly among the rectangles and roll the pasta around the filling, jelly-roll style making 12 canneloni (if using the large shells Divide the meat filling evenly and stuff the shells)
In an 8 or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce, then the bechamel. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately from the cooking dish.
5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 tsp pepper
In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and pepper and set aside.