Pasta al Forno – egy igazi klasszikus olasz fogás

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Pasta al Forno (Baked Pasta)

Ingredients:

• 30ml (2 tbsp) olive oil
• 2 onions, finely chopped
• 2 celery stalks, finely chopped
• 1 large carrot, finely chopped
• 400g beef mince
• 1 x 680g bottle tomato passata
• 400g rigatoni

Béchamel sauce:

• 50g butter
• 50g flour
• 500ml (2 cups) milk
• 200g Parmigiano Reggiano, grated
• Salt and pepper to taste

Preparation:

1. Heat olive oil in a large saucepan over medium heat. Add the onions, celery and carrot and cook until soft. Add the beef mince and sauté until the meat is browned. Add the tomato passata, reduce the heat and simmer for a minimum of one hour.
2. Cook the rigatoni in boiling water until al dente. Drain and set aside. In a separate saucepan, melt the butter over medium heat, add the flour and stir to combine.
3. Gradually add the milk and, stirring with a whisk to avoid lumps, simmer until bubbling and thick in consistency. Combine the cooked rigatoni with the beef, béchamel sauce and the grated cheese. Season to taste.
4. Pour the mixture into a greased oven-proof dish and cook in an oven preheated to 190ºC for 45 minutes.