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Carla's Baked Rigatoni Ragu Recipe

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This recipe for Carla's Baked Rigatoni Ragu, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patricia Donlon

Category:
Category:

Ingredients:  
Ingredients:  
2 boxes rigatoni
2 pounds ground beef (85% lean)
3 cloves garlic roughly chopped
4 carrots, 1 whole onion, 3 stalks celery,
1 quart tomato sauce with basil and oregano (you can add these),
parmesan cheese,
salt and pepper

For Béchamel Sauce:
2 tablespoons Butter
Milk
1 tsp ground nutmeg
Parmesan cheese

Directions:
Directions:
Prepare pasta, drain and cool--dress with some oil and pour into casserole dish
Finely chop carrots, onions and celery. In pan with oil and garlic, saute vegetables until soft. Meanwhile brown beef in a separate saute pan over medium heat. Do not drain. Add vegetables to meat mixture and then add tomato sauce--it will be very thick. Cook over low heat for about 10 minutes so that flavors meld. Salt and pepper meat mixture to taste. Add meat mixture to pasta using only enough to mix in with the pasta but not to overwhelm it. Add Béchamel Sauce--about 1 cup and fold in gently. Top with parmesan cheese. Bake at 400 degrees until crispy on top (about 30 minutes)

Béchamel Sauce:
Melt butter and add flour stirring to make a roux. Add milk gradually, stirring constantly allowing the sauce to thicken. Continue until you have about 2 cups of sauce. Add nutmeg and parmesan cheese.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Thank you Carla!

 

 

 

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