Baked Bolognese

Recipe courtesy Dave Lieberman
TOTAL TIME: 1 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

FOR THE TOMATO SAUCE:
  • Couple dashes red chili flakes
  • 1 (28-ounce) can whole peeled tomatoes
  • Sugar
  • Salt and freshly ground black pepper
FOR THE BECHAMEL:
  • 1 1/2 cups whole milk, warmed
  • Dash ground nutmeg or ground cinnamon
  • 2 cups grated three-cheese blend, divided
  • 1 pound parcooked rigatoni
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Directions

Preheat oven to 350 degrees 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 and pepper. Simmer for 10 minutes.

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 the mixture begins to thicken. Gradually whisk 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 bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.
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