Ingredients: |
Ingredients: For the tomato sauce :
3 tbsp extra-virgin oil
1 1/2 to 2 lbs ground beef
4 large cloves of garlic, minced
2 tsp dried oregano
Couple dashes red chili flakes
1 (28 oz) can whole peeled tomatoes
Sugar, tsp to taste (optional)
Salt and freshly ground black pepper
For the béchamel :
1/2 stick butter
1 large onion
3 tbsp all-purpose flour
1/3 c white wine, optional
1 1/2 c of whole milk, warmed
Dash of ground nutmeg or cinnamon
2 c grated three-cheese blend, divided
1 lb precooked rigatoni
|
Directions: |
Directions: Preheat oven to 350º F. Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season to taste, with sugar, salt & pepper. Simmer for 10 min. For the Béchamel : In a large saucepan melt butter over medium-high heat, until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until mixture begins to thicken. Gradually in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the béchamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 min. until browned and bubbly. |
This recipe for Baked Rigatoni is from