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Baked Bolognese Recipe

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This recipe for Baked Bolognese, by , is from The RBC Ministries (Canada) Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Morrison
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Tomato Sauce:
3 Tbsp. Extra Virgin Olive Oil
11/2 - 2 lbs. lean ground beef
4 large cloves garlic - minced
2 teas. dried oregano
dash red chili flakes
1 28 oz can whole peeled tomatoes
dash of sugar
salt and pepper

Bechamel Sauce: (white sauce)
1/4 cup butter
1 large onion - chopped
3 tbsp. all purpose flour
11/2 cups whole milk - warmed
dash ground nutmeg
2 cups grated 3 cheese Italian blend, divided
1 lb partially cooked rigatoni

Directions:
Directions:
Preheat oven to 350
Add oil to large skillet over high heat. Add ground beef and saute, breaking it up into crumbles as it cooks. Add garlic, oregano and chili flakes and cook for a few minutes. Add tomatoes and season to taste with sugar, salt and pepper. Simmer 10 minutes. In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until tender. Sprinkle with flour, stirring constantly for a few minutes. Gradually whisk in the warmed milk and nutmeg and cook until mixture begins to thicken and is smooth.
Combine the meat mixture and the pasta. Then pour half this mixture into a large 9x13 pan.
Spoon half the bechamel over the pasta mixture and top with half the cheese. Repeat the above layering steps with remaining ingredients.
Bake 35 - 40 minutes until browned and bubbling.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is easily halved, and baked in an 8x8 pan.

 

 

 

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