Pasta al Forno

500 g Penne Pasta
Ragu Sauce
Bechamel Sauce
Mozzerela Cheese
Parmesan Cheese
Dry Basil

Ragu Sauce:
2 Tbsp. extra virgin olive oil
1 carrot finely chopped
1/4 onion finely chopped
1 bouillon cube
1 lb. lean ground meet
2 cans of tomato sauce (15oz. each)
salt and pepper
1 pinch of sugar
Saute the carrot and onion in the oil in a medium size sauce pan. Add the bouillon cube and ground beef. Stir well until beef is brown. Add the tomato sauce & 1/2 can of water (approx 1 c). Add salt, pepper, and sugar. Continue to cook on low heat for at least one hour, stirring occasionally.

Bechamel Sauce:
1/2 C. butter
1 tsp. nutmeg
1 pinch black pepper
1/2 C. of white flour
1 qt. milk (4 c.)
Place butter, nutmeg, & black pper in sauce pan and melt on low heat. Mix 1/2 of the milk with the flour in a blender and add it to the butter together with the rest of the milk. Stir continually on low-med heat until sauce thickens.

Cook and drain penne pasta, mix with ragu sauce and place in a 9x13 pyrex pan. Pour the bechamel sauce on the pasta. Generously sprinkle parmesan and mozzeralla cheese and add a touch of dry basil for color and taste. Cover with foil and place in a fridge or freezer until ready to eat. Bake 1 hour at 350 degrees, remove foil and bake 15 minutes longer to melt cheese.