Ingredients:
200 g AP flour
2 large eggs
1 tbsp olive oil

1 lb ground pork
1/2 red onion
1 13 oz box of crushed tomatoes
1 tin tomato paste
4 cloves garlic
1 tsp oregano

4 tbsp butter
4 tbsp AP flour
2 cups whole milk
50 g parmesan

8 oz mozzarella cheese

Mix flour, eggs and oil into a dough and let rest for 30 minutes. Roll to mark 2 on the pasta machine. Cook ground pork, diced onion and garlic, breaking up the meat into small pieces. Add crushed tomatoes, tomato paste and oregano and cook until saucy, and set aside. Cook butter and flour into a roux, and slowly add milk to create a bechamel. Add parmesan to the bechamel and set aside. Place a thin layer of bechamel in a 2 qt casserole, and then layer the pasta, meat sauce, bechamel and mozzarella into the casserole, repeating each layer twice. Top the casserole with a final layer of pasta, and the remaining bechamel, sprinkling with additional parmesan, and bake at 350 F for 45 minutes.

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