Penne Alforno Recipe

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 500 g penne and cook 2 minutes less than package al dente (usually 8–10 minutes). Drain, reserve 125 ml of pasta cooking water, and set pasta aside.

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large sauté pan or Dutch oven over medium heat until butter foams.

Add 75 g pancetta (if using) and cook 3–4 minutes until translucent and slightly crisp.

Add 1 cup finely diced onion, 1 cup carrot, and 2 diced celery stalks. Sauté 7–8 minutes until vegetables are softened and starting to brown.

Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.

Increase heat to medium-high then add 500 g ground beef (or beef/pork). Break meat with a spoon and brown 6–8 minutes until no longer pink and some fond forms. Season with 1 teaspoon salt and 1 teaspoon black pepper.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize the paste.

Pour in 125 ml dry red wine (if using). Scrape up browned bits and simmer 2–3 minutes until wine reduces slightly.

Add 400 g crushed tomatoes and 250 ml stock. Stir in 125 ml milk (this helps mellow acidity), 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 bay leaf. Bring to a gentle simmer, then reduce heat to low.

Simmer uncovered for 25–30 minutes, stirring occasionally, until sauce thickens. If sauce becomes too thick, add reserved pasta water a few tablespoons at a time to reach a saucy consistency. Taste and adjust salt and pepper.

Warm 800 ml milk in a small saucepan until hot but not boiling; keep warm.

Melt 60 g unsalted butter in a medium saucepan over medium heat. Add 60 g flour and whisk constantly to form a smooth roux; cook 1–2 minutes without browning.

Gradually add warm milk in a steady stream while whisking to avoid lumps. Continue to cook and whisk until sauce thickens and coats the back of a spoon, about 6–8 minutes.

Season béchamel with 1 teaspoon salt, 1 teaspoon grated nutmeg, and 1/2 teaspoon white or black pepper. Remove from heat.

Preheat oven to 200°C (400°F). Lightly oil a 9x13 inch (or similar) baking dish with 1 teaspoon olive oil.

Combine the drained penne with the prepared Bolognese in a large bowl. Toss so pasta is evenly coated. If mixture seems dry, add up to 1/4 cup reserved pasta water or a splash of stock.

Transfer half of the pasta-Bolognese mixture to the baking dish. Spoon half of the béchamel over the pasta and spread gently. Sprinkle about half of the shredded mozzarella (125 g) and a third of the grated Parmesan (25 g).

Add the remaining pasta mixture, then top with the remaining béchamel, the rest of the mozzarella (125 g), and the remaining Parmesan (50 g) sprinkled evenly.

Place dish on a baking sheet to catch any bubbling. Bake in preheated oven for 20–25 minutes until the top is bubbling and golden; for a browned top, finish 2–3 minutes under a hot broiler watching carefully to avoid burning.

Remove from oven and let rest 5–10 minutes to set. Sprinkle with 2 tablespoons chopped fresh basil or parsley if desired. Serve warm.