For Bolognese Sauce: In a food processor, chop peeled carrot, celery and onion until very fine, almost into a pulp
Cook ground pancetta in a large skillet over med-high heat. Once browned, add ground beef, stirring often until browned. Add white wine, cook off alcohol and reduce. Add veggie mixture to the meats in the pan, cook for 10-15 minutes and then add pasata di pomodoro. Stir and simmer until sauce is thick. Salt to taste. Remove from heat and skim off any extra oil and discard.
For Béchamel Sauce: Heat milk in a sauce pan until hot, leave to simmer. In a separate sauce pan melt butter and add flour over med-low heat to make a roux. Gradually add milk until sauce is thickened. Add a pinch of salt and pepper, and 1 1/2 cup of Parmigiano cheese. Stir until mixed and set aside.
Assembly and Baking: Preheat oven to 375 degrees. Boil pasta until al dente, a little under recommended cooking time on box. Butter a medium casserole dish and coat the bottom of it with a layer of Bechemel, then a layer of the bolognese sauce. Add a layer of the pasta, and repeat layering of sauces. Cover each layer with a generous amount of parmegiano cheese and the mozzerellla. Repeat steps until pasta is used and the last layers of sauce are covered in the cheeses (mostly Parmigiano). Then sprinkle little pieces of butter randomly on top.
Bake for 20-30 minutes until top is brown and bubbly. Remove from oven, let rest about 10 minutes, garnish with some finely chopped Italian parsley for color and serve.
From the Pride Month Cooking with Pride show on the ABC View show from 4th of July