Rigati baked with Ragu and Béchamel

Ingredients (Serves 4):

• 360g Rummo Rigatoni No 50

For the sauce:

• 1 celery rib
• 1 garlic clove
• 60g of butter
• Extra Virgin Olive Oil, to taste
• 1tsp tomato concentrate
• 600g mixed beef and veal
• 1 glass red wine
• 1L tomato puree
• Salt, to taste

For the béchamel:

• 750ml milk
• 300g butter
• 200g flour
• Salt, to taste
• Nutmeg, to taste
• Parmesan cheese, to taste

Method:

1. Chop the carrots, onions, celery and garlic into small pieces and gently brown them in a pan with olive oil. When ready, add the tomato paste and the chopped mixed meat.
2. To flavour the sauce, pour a little red wine into the pot while the meat is cooking with the vegetables and cook off the alcohol.
3. Halfway through cooking, add the tomato sauce and herbs. In another pot, bring salted water to a boil and cook the Rigatoni for 11 minutes.
4. Meanwhile, start preparing the béchamel sauce. To do this, melt the butter in a small saucepan over a gentle heat, add the flour a little at a time and stir continuously to eliminate lumps.
5. Next, pour in the milk slowly to make the mixture creamier.
6. To give it more flavour, add the Parmesan cheese, grated, and nutmeg.
7. When the pasta is cooked, mix it with the meat and tomato sauce, then place it in an oven dish, cover it with the béchamel sauce, allowing it to seep into the cracks and crevices in the pasta and sauce. Sprinkle with the Parmesan cheese, grated.
8. Bake at 200°C until bubbling, golden and crispy at the edges.

This pasta pairs well with a Classic Chianti.

Buon Appetito!

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