Baked Rigatoni alla Bolognese
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Baked Rigatoni alla Bolognese

A rich and hearty baked rigatoni with bolognese sauce.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8
Calories 548kcal
Author Lindsay Moe

Ingredients

  • 1 large onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 tablespoon olive oil, plus more for drizzling
  • 2 garlic cloves, finely chopped
  • 1 pound ground beef
  • 1 1/4 cups red wine
  • 1 1/4 cups beef stock
  • 15 ounces canned crushed tomatoes
  • 1 tablespoon tomato paste
  • 2 teaspoons dried oregano
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 2 cups milk
  • 3 1/2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 pound rigatoni
  • 6 tablespoons freshly grated Parmesan cheese

Instructions

  • In a large skillet or medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, until soft and flecked with brown, about 8 minutes. Add the garlic and cook one minute, stirring. Add the beef and continue to cook, stirring, until no longer pink. Stir in the wine, stock, tomatoes, tomato paste, and oregano. Heat just until simmering, half cover, and simmer, stirring occasionally, about 40 minutes until the beef is very tender and the sauce is reduced. If it becomes too dry, add a little water. If the sauce is too watery, remove the lid. Season and stir in the parsley.
  • Preheat the oven to 400ºF. Spray a large gratin dish with cooking spray.
  • Cook the rigatoni 2 minutes less than specified on the package directions. Drain well.
  • Meanwhile, make the béchamel sauce.
  • In a small saucepan, heat the milk over medium heat until bubbles appear around the edge, then remove from the heat.
  • In a medium saucepan, melt the butter over medium heat until sizzling but not brown. Whisk in the flour and cook, stirring, 1 to 2 minutes. Remove from the heat and slowly whisk in the milk. Return to the heat and bring to a boil while stirring. Lower the heat and simmer 5 minutes, stirring occasionally. Season with salt and pepper.
  • Toss the pasta with 4 tablespoons of the cheese, then the ragu and béchamel sauce. When well mixed, spread evenly in the gratin dish and sprinkle with the remaining Parmesan cheese. Drizzle a little olive oil over the top.
  • Bake for 15 to 20 minutes until the top is brown. Let stand 5 minutes before serving.

Notes

Nutrition

Calories: 548kcal | Carbohydrates: 56g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 62mg | Sodium: 341mg | Potassium: 727mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1820IU | Vitamin C: 8.5mg | Calcium: 177mg | Iron: 3.4mg