Cook pasta in plenty of salted boiling water, about 3 sheets at a
time. Transfer them to a bowl with water, ice and a little oil as
they cook.
Beef Filling:
Cook ham in olive oil for 2 minutes. Add beef, stirring until all red
from meat has disappeared. Add onions, grated celery and garlic. Cook
until onions begin to change color. Stir in flour and then add
chopped tomatoes herbs, salt, pepper, and a pinch nutmeg. Simmer
30 minutes, stirring often.
Bechamel:
Melt butter in a saucepan. Once it starts to foam add milk stirring
constanttly. Add salt, pepper, and a pinch nutmeg. Continue cooking
for 5 minutes, stirring. Add cream and parmesan.
Assembling:
Drain pasta. Butter a baking dish. Place 1 layer of pasta to cover
the bottom. Top with 1 layer of meat, then another layer of pasta,
then 1 layer of cream, 1 layer of mozzarella, another layer of pasta.
Keep alternating in this manner. Last layer should be pasta. Top with
mozzarella and plenty of tomato sauce. Bake in 350 F oven until
bubbly. Serve very hot.
Serving ideas: You may serve an antipasto or just a salad before.
Notes: You may omit ham, in this case you'll have to use more beef.
