To start, began to prepare the ragu Bolognese. Beef Tujia (back) processed meat. Put to rest. Heavy cauldron warmed, sliced pancetta cubes, tossed into the cauldron, gave to mytopics fat. Then carrots and onions fried in melted fat. Cracklings left there. Onions and carrots came up, added the stuffing. The fire did little more beef roasted with carrots and onions. Then start to introduce the broth, red wine,tomato paste (or chopped tomatoes). Salt quite a bit. You can put a Bay leaf. A total of stew languished 3.5 hours. Somewhere around 40 minutes prior to the off I added cream (15%). These Italian snacks are driving me crazy. Such an incredible amount of flavor and aroma. Barely drove himself from the cauldron.

Then the Bechamel. Nothing new, everything is simple and fast. In a saucepan melted the butter, added the flour and quickly stir with a soft halo. Then milk and cream, besmele should resemble thick cream. Then was added a mixture of nutmeg and cinnamon, quite a bit.

While boiling water for leaves (I used prepared), I quickly rubbed parmesani. So generously, do not skimp)))

Baking dish ceramic greased with butter and then started the layout.. the Sheet, then Bechamel, then a stew, a bit of Parmesan and Bechamel again.

And so on to the top of the form. Top personally, I left the sheet and prisypaya Parmesan cheese.

Put in already going to go hot the oven to 180 degrees (I have electric) for 15-18 minutes. Smells, of course, was beyond reason.

Pulled out and allowed to stand for 10 minutes, so it wasn't so scalding hot. Put on a plate and cut. Served with a delicious Chianti.