Two Italian favorites in one :)
Sauté the chopped onion, diced carrots, and minced garlic. Add the ground beef, tomato sauce, salt, and pepper when the carrots start to soften. When the meat is cooked, pour in the red wine and let it simmer.
Spread half of this mixture in the pie dish. Arrange the tagliatelle on top and pour the béchamel between the pasta nests. Cover with the remaining bolognese sauce.
Place the mini bocconcini on top and sprinkle with parmesan cheese. Cover the dish with aluminum foil and bake for 40 minutes at 350 °F. Remove from the oven, sprinkle with chopped parsley, and enjoy!
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