· Béchamel: heat milk. Aside, melt butter over a low heat and add some spoons of milk; then remove the mixture from heat, add flour and stir with the whisk so as to dissolve the lumps. Continue stirring in order to thin with the remaining milk. Put the pan on moderate flame and thicken the béchamel. Add salt.
· Ragù: Chop up the vegetables and sauté them in oil with the bay leaves. In a non-stick pan remove fat from the minced sausage, let it drip and add it to the sauce, along with the minced beef. When both meats are browned, add the wine and let it reduce. Add the tomato sauce, salt and pepper and continue cooking for 60 minutes adding few water if needed.
· Roll out the dough thin, make some rectangles and dip them in boiling salted water; then drain and dry them on a dish cloth.