Rigatoni al Forno


Cook time: 30 minutes
Servings: 7-9

Ingredients
3 3/4 cups bechamel sauce
3 1/2 cups Bolognese sauce
1 box Rigatoni
2/3 cup Parmigiano Reggiano cheese, grated.


Prepare the bechamel and Bolognese sauces according to the recipes below.
Cook the rigatoni according to the package directions. Preheat the oven to 375F.
Combine the Rigatoni, bechamel sauce, Bolognese sauce,and Parmigiano cheese.
Place in a 13x9 inch pan and bake for 30 minutes.
BECHAMEL SAUCE
3 1/3 cups milk
4 tablespoons butter
2 ½ tablespoons flour
salt to taste
Heat the milk in medium saucepan and keep it warm.
Melt in a small saucepan the butter and whisk or stir in, a small amount of flour at a time. Cook and stir constantly for 3-4 minutes.
Bring milk to a boil and add butter mixture, stirring constantly. Add salt to taste.
BOLOGNESE SAUCE
1 stalk celery, very finely chopped
1 large carrot, very finely chopped
1/2 cup onion, very finely chopped
2 ounces Italian pancetta( Bacon) chopped
3 tablespoons butter
2 pounds ground beef
1 pound ground pork
3/4 cup dry white wine
salt, to taste
freshly ground black pepper, to taste
1/2 cup tomato paste
2 3/4 cups water

Melt the butter in a large pot and add the vegetables and pancetta; cook over medium-high heat for 20 minutes.
add the ground pork and beef and cook for 30 minutes or until cooked thoroughly.
Add the white wine to deglaze when the bottom of the pot begins to stick. Cook until wine is evaporated.
ADD water and tomato paste. Simmer until water is completely evaporated (approximately 2 hours).