BAKED PENNE WITH BECHAMEL & RAGÚ
Heat oil in a large dutch oven over medium heat.
Add the onion. Cook until soft, about 12 minutes.
Add the meat and sauté, breaking it up with the back of a wooden spoon, stir until browned, about 10 minutes.
Add the wine and stir until it evaporates completely.
Scrape all the browned bits from the bottom of the pot and add the San Marzano tomatoes, stir to incorporate.
Reduce heat to low and simmer, stirring occasionally for 30 minutes. Season with salt and pepper to taste.
In a large non-stick skillet melt the butter over medium heat.
Stir in the flour and incorporate. Cook for 2 minutes.
Gradually add the simmering milk and whisk to combine.
Whisk continuously, when the sauce is creamy and smooth, turn off the heat and add the Parmigiano-Reggiano.
Add salt and pepper to taste.
Cover and set aside.
For the Pasta
Preheat the oven to 375°.
In a large pot, bring to a boil 6 quarts of salted water.
Add the penne and cook for about 5 minutes, it will not be cooked, but will finish in the oven.
Drain in a colander.
Return pasta to the pot and add the besciamella and the ragú sauces, mix well until all the pasta is thoroughly coated.
Pour the pasta into a greased 9 x 13-inch baking dish (or use parchment paper for easy pull up) and bake in the oven for 20 minutes or until bubbling and the top turns golden.
Remove from oven and sprinkle the reserved Parmigiano on top. Let rest for 15 minutes before cutting and serving.