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Ingredients
- 1 pound of dry rigatoni pasta (I prefer Barilla)
- ground nutmeg
- butter
- abundant grated parmiggiano reggiano cheese
- First prepare the ragu:
- Ingredients:
- 4 tbsp extra virgin olive oil
- 1 onion finely chopped
- 1 carrot diced
- 1 celery stick chopped
- 1 clove garlic minced
- 4 strips bacon
- 1 1/2 pound ground beef (or mixture with ground veal or pork)
- 2/3 cup red wine
- 1/2 cup milk
- grated nutmeg
- 14 oz. can crushed tomatoes in puree
- 2 tbsp sugar
- 1 tsp fresh oregano, less if dried
- salt to taste
- For the besciamella (bechamel) sauce (makes 2 cups)
- 1/2 stick (4 tbsp butter)
- 1/2 cup flour
- 2 cups milk
- 1/4 tsp salt
- dash of ground nutmeg
View Full Recipe at Mangiandobene
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,%20then%20prepare%20the%20besciamella%20and%20cook%20the%20pasta.%20Then%20you%20will%20be%20ready%20to%20assemble%20this%20delight.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3Eone%20batch%20of%20classic%20ragu%20bolognese%20(see%20recipe%20below)%3C/p%3E%3Cp%3Eone%20batch%20of%20basic%20bechamel%20(besciamella)%20sauce%20(see%20recipe%20below)%3C/p%3E%3Cp%3EMelt%20the%20butter%20in%20a%20small%20heavy%20bottom%20sauce%20pan.%20Add%20the%20flour,%20and%20stir%20with%20a%20wooden%20spoon%20for%20about%203%20minutes%20over%20medium%20heat.%20In%20another%20small%20sauce%20pan,%20heat%20the%20milk%20until%20almost%20boiling.%20Gradually%20add%20the%20milk%20to%20the%20butter/flour%20mixture,%20stirring%20constantly.%20A%20wire%20whisk%20is%20helpful%20to%20avoid%20lumps.%20Once%20all%20of%20the%20milk%20has%20been%20added,%20bring%20to%20a%20gentle%20boil,%20and%20cook%20for%205-10%20minutes,%20stirring%20almost%20constantly.%20Sauce%20should%20be%20somewhat%20thick.%20Season%20with%20salt%20pepper%20and%20nutmeg,%20stir%20well,%20then%20remove%20from%20heat.%3C/p%3E%3Cp%3EOnce%20the%20ragu%20is%20made,%20pasta%20drained%20al%20dente,%20and%20bescimella%20made,%20you%20can%20then%20assemble%20your%20pasta%20al%20forno.%3C/p%3E%3Cp%3EI%20usually%20use%20a%209%20by%2013%20inch%20baking%20dish%20for%20this%20pasta,%20but%20you%20can%20use%20whatever%20oven%20safe%20dish%20you%20prefer.%20First%20put%20about%20a%201/3%20cup%20of%20besciamella%20sauce%20on%20the%20bottom%20of%20your%20baking%20dish.%20Then%20in%20a%20separate%20mixing%20bowl,%20toss%20the%20pasta%20with%20the%20ragu%20sauce%20and%20about%20a%20cup%20of%20besciamella.%20Combine%20well.%20Then%20put%20half%20of%20the%20pasta%20with%20sauce%20in%20the%20baking%20dish.%20Layer%20another%201/3%20cup%20of%20besciamella%20on%20top%20of%20the%20pasta.%20Finish%20with%20the%20remaining%20pasta%20and%20layer%20the%20remaining%20besciamella.%20Sprinlke%20generously%20with%20grated%20parmigiano%20reggiano.%20Bake%20in%20a%20400%20degree%20oven%20for%20about%2040%20minutes.%20Then%20the%20last%205%20minutes,%20turn%20the%20oven%20to%20broil%20to%20achieve%20a%20nice%20brown%20crust%20on%20top.%20Watch%20carefully%20as%20it%20can%20burn%20easily.%20Let%20the%20pasta%20cool%205-10%20minutes%20before%20serving.%20I%20am%20sure%20you%20will%20enjoy.%20Buon%20Appetito!%3C/p%3E){kind=link}