Layers of house-made pasta sheets alternate with rich bolognese sauce, creamy béchamel, and parmigiano-reggiano, baked until the top crisps golden. The kitchen uses aged beef and slow-simmered ragù for depth that builds with each forkful. Portions arrive generous enough for sharing, with edges that caramelize perfectly. Food enthusiasts note the balance of tenderness in the pasta against the hearty meat filling.