• 380g of Mezze Penne by Pasta Fabbri

For the Lamb Ragù:

• 300g of ground lamb
• 1 carrot
• 1 celery stalk
• 1 onion
• 100ml of red wine
• 70g of tomato paste
• Broth
• 100g of peas
• Salt and pepper
• Sage, rosemary

For the Béchamel Sauce:

• 500ml of milk
• 50g of flour
• 50g of butter
• 1 egg
• 50g of Parmesan cheese
• Nutmeg
• Salt

For Finishing:

• 100g of Parmesan cheese
• 30g of almonds
• 2 hard-boiled eggs

Preparation

For the Lamb Ragù:
1. Dice the onion, carrot, and celery into small cubes.
2. Sauté the vegetables, then add the ground lamb. Cook for 10 minutes over high heat, then deglaze with the red wine.
3. Once the wine has evaporated, add the tomato paste and complete the cooking. If needed, add a little broth. Season with salt and pepper.
4. Blanch the peas and sauté them in a pan with oil and chopped onion, then add them to the ragù.

For the Béchamel Sauce:
5. Pour the milk into a saucepan and heat it up.
6. Melt the butter, then add the flour all at once and stir until a thick and smooth mixture forms.
7. Turn off the heat and add the egg and grated Parmesan cheese.

Assembly: 
8.Cook the pasta according to the package instructions, then toss it with the ragù and peas.
9. Place a layer of pasta in a dove-shaped mold, spread with béchamel sauce, and place the hard-boiled eggs cut into wedges on top.
10. Add another layer of pasta with ragù, then cover with the remaining béchamel sauce. Sprinkle with grated Parmesan and decorate with almonds.
11. Bake in a preheated oven at 180°C (350°F) for about 25 minutes.