Baked Rigatoni Bolognese

READY IN: 2hrs 15mins
SERVES: 10-12




  • Meat sauce:
  • Heat butter and oil in large skillet over med.-high heat. When butter foams, add onion, carrot, celery, cook, stirring until veggies lightly golden and soft, 4-5 minute
  • Add veal and pancetta, cook, stirring, until meat lightly colored, 5-6 minute.
  • Raise heat to high and add wine. Cook until wine almost all reduced, 3-4 minute
  • Add tomatoes and broth, and season with salt and pepper. Bring sauce to boil. Reduce heat to low and cover skillet with lid slightly askew. Cook 1 to 1-1/2 hours, or until sauce has med.-thick consistency. Stir a few times during cooking.
  • Béchamel sauce:
  • Heat milk in small saucepan over low heat.
  • Melt butter in medium saucepan over med.-low heat. When butter foams, add flour and stir 2-3 minute without letting flour turn brown.
  • Add milk to butter all at once and mix quickly. Season with salt and cook, mixing constantly, until sauce has med.-thick consistency and is smooth and velvety, 3-5 minute (If too thick add bit more milk).
  • Remove from heat, cover pan, refrigerate until ready to use.
  • Preheat oven 400°F Generously butter large deep baking dish.
  • Bring large pot of water to boil. Add salt and Rigatoni. Cook, uncovered, until tender, but firm to bite. Drain pasta and place in large bowl.
  • Add meat sauce, 1 cup béchamel and 1/3 cup cheese. Mix thoroughly and place in baking dish. Top with Béchamel and sprinkle cheese over top, dot with butter.
  • Bake 10-15 min., or until cheese melted and pasta nice golden color.
  • Prepare ahead:
  • Meat sauce day ahead. Reheat when ready to use.
  • Béchamel few hours ahead.
  • Pasta cooked and assembled with sauces one hour ahead.
  • Bake just before serving.