Baked Rigatoni Bolognese Recipe

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Ingredients:

Serving

2 tbsp unsalted butter
3 tbsp olive oil
1 small onion, finely minced
1 small carrot, finely minced
1 small celery, finely minced
1 1/2 lbs ground veal
1/4 lb pancetta or 1/4 lb canadian bacon, chopped
1 cup dry white wine
3 cups canned italian tomatoes with juice , put through food mill
2 cups chicken broth
salt , fresh ground pepper
2 cups milk
4 tbsp all-purpose flour
4 tbsp unsalted butter
salt
1 tbsp salt
1 1/2 lbs rigatoni pasta
1 cup parmesan cheese
2 -3 tbsp unsalted butter, cut in pieces

Directions:

Meat sauce:
Heat butter and oil in large skillet over med.-high heat. When butter foams, add onion, carrot, celery, cook, stirring until veggies lightly golden and soft, 4-5 minute
Add veal and pancetta, cook, stirring, until meat lightly colored, 5-6 minute.
Raise heat to high and add wine. Cook until wine almost all reduced, 3-4 minute
Add tomatoes and broth, and season with salt and pepper. Bring sauce to boil. Reduce heat to low and cover skillet with lid slightly askew. Cook 1 to 1-1/2 hours, or until sauce has med.-thick consistency. Stir a few times during cooking.
Béchamel sauce:
Heat milk in small saucepan over low heat.
Melt butter in medium saucepan over med.-low heat. When butter foams, add flour and stir 2-3 minute without letting flour turn brown.
Add milk to butter all at once and mix quickly. Season with salt and cook, mixing constantly, until sauce has med.-thick consistency and is smooth and velvety, 3-5 minute (If too thick add bit more milk).
Remove from heat, cover pan, refrigerate until ready to use.
Preheat oven 400°F Generously butter large deep baking dish.
Bring large pot of water to boil. Add salt and Rigatoni. Cook, uncovered, until tender, but firm to bite. Drain pasta and place in large bowl.
Add meat sauce, 1 cup béchamel and 1/3 cup cheese. Mix thoroughly and place in baking dish. Top with Béchamel and sprinkle cheese over top, dot with butter.
Bake 10-15 min., or until cheese melted and pasta nice golden color.
Prepare ahead:
Meat sauce day ahead. Reheat when ready to use.
Béchamel few hours ahead.
Pasta cooked and assembled with sauces one hour ahead.
Bake just before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	543.31 Kcal (2275 kJ)
Calories from fat	303.12 Kcal
		% Daily Value*
Total Fat	33.68g	52%
Cholesterol	127.36mg	42%
Sodium	1738.26mg	72%
Potassium	684.85mg	15%
Total Carbs	38.71g	13%
Sugars	6.89g	28%
Dietary Fiber	2.9g	12%
Protein	32.82g	66%
Vitamin C	13.2mg	22%
Vitamin A	0.2mg	7%
Iron	22.3mg	124%
Calcium	345.5mg	35%

Amount Per 100 g
Calories	118.74 Kcal (497 kJ)
Calories from fat	66.25 Kcal
		% Daily Value*
Total Fat	7.36g	52%
Cholesterol	27.84mg	42%
Sodium	379.89mg	72%
Potassium	149.67mg	15%
Total Carbs	8.46g	13%
Sugars	1.51g	28%
Dietary Fiber	0.63g	12%
Protein	7.17g	66%
Vitamin C	2.9mg	22%
Iron	4.9mg	124%
Calcium	75.5mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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