Rizzuele with ragù, bechamel sauce and peas

Sift the flour into the bowl stand mixer equipped with a hook. Distribute the sugar and the active dry yeast, avoiding direct initial contact between the yeast and salt. Prepare the other ingredients before starting, so the dough proceeds smoothly.

Turn on the stand mixer at low speed and pour the water in a thin stream, letting it absorb. When the dough begins to form, add the salt; then add the lard into small pieces. Work until you obtain a homogeneous, smooth mass that is partially wrapped around the hook.

Transfer the dough onto the work surface Lightly flour the dough, knead it briefly and shape it into a tight ball. Place it in a greased bowl, cover it, and let it rise in a warm place for 90–120 minutes, until doubled in size. The dough should appear puffy and elastic.

Finely chop the onion, carrot, and celery. Heat. a drizzle of olive oil in one skillet wide and let the chopped mixture wilt over medium heat-low. Continue until the vegetables are soft and translucent, without burning: the aroma should be sweet and aromatic.

Join the ground meat and the Italian sausage removed from the casing and crumbled. Raise over medium heatBreak up any lumps with a spatula and stir until the meat loses its raw color and develops a light brown surface. The bottom should remain dry, without excess liquid.

Add the tomato paste, mix and season with salt to taste and pepper. Combine thebay leaf and a little hot water if the bottom is dry; cover and simmer for about 30 minutes. ragù It's ready when it appears thick and shiny, but still moist enough to fill the dough.

Heat the milk without boiling it. Melt the butter in a shallow pan, add the flour and cook the roux for a minute. Pour in the hot milk. in a thin stream, mixing with the whisk; cook until the sauce becomes smooth and velvety. Season with salt to taste and nutmeg: it should coat the spoon without being compact.

Roll out the risen dough to a regular thickness, roll it up, and cut it into pieces. Stuff each roll with ragù, béchamel sauce and peas already blanched and drained. Arrange in a baking dish, cover with more béchamel sauce and grated cheese. Bake at 180–190°C (374°F) for about 30–40 minutes, until the surface is golden; let cool before serving.