Directions

1. Cook the spaghetti 2 minutes shy of al dente. Drain and set aside.

2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent.

3. Add the ground beef, breaking it apart, and cook until about 80% done. Stir in the garlic and continue cooking until the beef is no longer pink.

4. Add the Calabrian peppers (if using), salt, black pepper, oregano, Italian seasoning, and crushed red pepper flakes. Stir well.

5. Pour in the jar of red sauce. Add a little water to the empty jar, shake, and pour that into the skillet as well. Stir and bring to a low simmer.

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1. In another skillet or saucepan, melt the butter over low heat. Add the flour and whisk until it forms a smooth paste with a wet sand texture. Cook gently until it smells nutty, keeping it pale in color.

2. Slowly pour in half of the milk while whisking until smooth. Add the remaining milk and whisk again.

3. Switch to a wooden spoon and stir continuously as the sauce comes to a simmer and thickens. It’s ready when it coats the back of the spoon.

4. Remove from heat and season with salt, black pepper, and a pinch of nutmeg.

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1. Spread a thin layer of meat sauce in a baking dish. Add a layer of cooked spaghetti, followed by more meat sauce, spoonfuls of béchamel, shredded mozzarella, and Parmesan.

2. Repeat the layers until the dish is full, finishing with cheese on top.

3. Add cracked black pepper. Cover and bake at 350°F for 20 minutes. Uncover and bake for another 10 minutes. Broil for the last 1–2 minutes until golden and bubbly.

4. Garnish with fresh chopped parsley. Let rest for at least 15 minutes before slicing. Enjoy!