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1
Pour oil into a large skillet over medium heat.
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2
Add onions, celery and carrots.
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3
Stir and cook until soft.
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4
Stir in pancetta and garlic.
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5
Cook for 5 minutes and keep stirring.
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6
Add pork and break it up with a wooden spoon.
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7
Cook until pork starts to brown.
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8
Stir in parsley and red pepper flakes.
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9
Cook for an additional minute.
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10
Pour wine into the skillet and cook until wine is evaporated.
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11
Be sure to scrape the bottom of the pan and scrape up the brown bits.
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12
Add both cans of tomatoes.
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13
Bring to simmer and cook for 20 minutes.
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14
Taste and add salt and pepper, if needed.
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15
In a pot of boiling salted water, cook pasta according to package directions.
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16
When its done drain it and set aside.
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17
To make the bechamel sauce: In a saucepan over medium heat, add butter and flour.
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18
Stir consistently and cook until the color turns to a deep blonde color.
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19
Stir in one cup of milk, using a whisk.
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20
When sauce starts to thicken, add Dijon mustard and a dash of salt and pepper.
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21
Turn off heat and add in the 1.5 cups of the cheese blend.
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22
Stir until there are no clumps.
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23
Remove half of the meat sauce and set aside for use at a later date (youll only use half of it for this recipe).
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24
Add drained pasta and bechamel sauce into the pot with the remaining meat sauce.
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25
Stir until well combined.
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26
To serve, top each portion with shredded Parmesan cheese and parsley.
