Cook the pasta:
Bring a pan of water to the boil.
Add salt to taste and a little vegetable oil.
Add 400g farfalle pasta and cook according to the packet instructions until al dente. Drain and set aside.
Make the meat sauce:
Finely chop 1 onion.
In a large frying pan, heat a little vegetable oil over medium heat.
Add the chopped onion and sauté until translucent.
Slice 3 cloves of garlic and add to the pan and cook for a further 1-2 minutes until fragrant.
Add 1kg minced meat to the pan and cook until browned.
Season with salt, ground black pepper, dried ground oregano and dried ground sweet paprika to taste.
Add 300g canned crushed tomatoes and mix well.
Finely chop a bunch of dill and add to the sauce.
Let the sauce simmer for a few minutes until well combined.
Prepare the béchamel sauce:
In a separate pan, heat 40g butter over medium heat.
Add 30g flour and whisk continuously to form a roux.
Gradually add 500ml milk, whisking constantly to avoid lumps.
Cook the sauce until thickened.
Season with salt and dried ground nutmeg to taste.
Assemble the dish:
Preheat the oven to 180 degrees Celsius (355 degrees Fahrenheit).
In a large baking dish, layer the cooked farfalle pasta.
Pour the meat sauce over the pasta and spread evenly.
Pour the béchamel sauce over the meat sauce and spread evenly.
Grate 100g hard mozzarella cheese and sprinkle on top.
Bake:
Bake in the preheated oven for 30 minutes until the cheese is melted and golden.
Serving:
Serve the baked farfalle pasta warm, garnished with additional dill or fresh parsley if desired.
