Sauté finely chopped onions, garlic, chopped pepperoni, carrots and celery in olive oil, then add the minced meat and finely diced liver and brown until crisp. Add the flour and extinguish with wine and broth. Add the mushrooms cut into slices, the paradeis pulp, oregano and bay leaf and then simmer the ragout on a low flame for 1 hour. Season with salt and pepper.
The bechamel sauce:
Sauté very finely chopped onions in the butter, then add the flour and stir properly until the flour begins to brown slightly. Add the cow’s milk and the meat broth one after the other and cook everything properly. Later add the chopped chives and the Parmesan cheese. Season with salt, pepper and nutmeg.
Knead the flour, eggs, a little olive oil and salt into a firm pasta dough. Turn the dough through the pasta machine a few times until it becomes light and reaches the smallest thickness.
Brush a gratin dish measuring 220 mm x 370 mm and 6 cm high with olive oil, then line the entire bottom and sides with pasta dough. Put a layer of ragout, a layer of bechamel and the spinach leaves in the mold, cover with the pasta dough, then put another layer of ragout and a layer of bechamel in the mold, and so on. Finally, practice a thin layer of béchamel