Lasagna Bolognese Pasta Toss

Pour oil into a large skillet over medium heat. Add onions, celery and carrots. Stir and cook until soft. Stir in pancetta and garlic. Cook for 5 minutes and keep stirring. Add pork and break it up with a wooden spoon. Cook until pork starts to brown. Stir in parsley and red pepper flakes. Cook for an additional minute.

Pour wine into the skillet and cook until wine is evaporated. Be sure to scrape the bottom of the pan and scrape up the brown bits. Add both cans of tomatoes. Bring to simmer and cook for 20 minutes. Taste and add salt and pepper, if needed.

In a pot of boiling salted water, cook pasta according to package directions. When it’s done drain it and set aside.

To make the bechamel sauce: In a saucepan over medium heat, add butter and flour. Stir consistently and cook until the color turns to a deep blonde color. Stir in one cup of milk, using a whisk. When sauce starts to thicken, add Dijon mustard and a dash of salt and pepper. Turn off heat and add in the 1.5 cups of the cheese blend. Stir until there are no clumps.

Remove half of the meat sauce and set aside for use at a later date (you’ll only use half of it for this recipe). Add drained pasta and bechamel sauce into the pot with the remaining meat sauce. Stir until well combined.

To serve, top each portion with shredded Parmesan cheese and parsley.