Baked Pasta Bolognese with Bechamel Sauce
Baked Bolognese is something I remember having at my Grandmother's house. I added a Bechamel sauce and used the sauce to layer the recipie. This is so full of flavor and very hearty, the leftovers don't last long!
3 Tbspolive oil
1 1/2 lbground beef
4 largecloves of garlic, minced
2 tspdried oregano
1 dash(es)red pepper flakes
28 ozcan of whole peeled tomatoes
·sugar, salt and pepper to taste
1 largeonion, chopped
3 Tbspwhite wine
1 1/2 cwarmed whole milk
2 cshredded three blend italian cheeses
1 lbcooked rigatoni pasta
How to Make Baked Pasta Bolognese with Bechamel Sauce
- Preheat oven to 350 degrees.
For the Bolognese Sauce:
Start pasta water, add salt for taste.
Add oil to large skillet over high heat and add ground beef, saute, breaking into crumbles, when browned drain and return to skillet, turn heat down to medium.
Place pasta in boiling water and cook until al dente. Drain and set aside.
To the browned ground beef then add garlic, oregano and chili flakes, cook for just a few minutes. Add tomatoes and season to taste with sugar, salt and pepper. Let simmer for ten minutes.
- For the Bechamel Sauce:
In large saucepan melt butter over medium-high heat just until slightly bubbly.
Add onions and cook until onions become translucent.
Sprinkle with flour adding a small amount at a time while stirring constantly, mixture should resemble a gravy like consistency.
Gradually whisk in the wine to thin sauce.
Gradually whisk in the warm milk and nutmeg, cook until smooth and creamy. Remove from heat set aside.
Combine the meat sauce with the pasta.
Pour half the meat/pasta sauce into a 13x9 baking dish.
Spoon half the Bechamel sauce over meat/pasta and top that with half the three cheese blend.
Repeat, layering same way with remaining ingredients.
Bake 30-45 minutes, until bubbly and slightly browned.