Pasta al Forno: Classic Italian Recipe
"Try our mouthwatering Pasta al Forno recipe, a classic Italian dish made with rigatoni, meat sauce, creamy béchamel, and diced mozzarella...."
INGREDIENTS
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300 g beef (- 10 oz, ground)
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150 g pancetta (- 5 oz or minced pork)
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300 g tomato passata (- 1 1/4 cup or crashed peeled tomato)
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1 carrot (- small)
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1 celery stalk
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1 onion (- small)
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100 ml dry white wine (- ~1/2 cup)
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100 ml milk (- ~1/2 cup)
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300 ml broth (- 1 ¼ cup, made with meat)
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3 tablespoons olive oil (- extra virgin)
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salt (- to taste)
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black pepper (- to taste)
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1 liter milk (- 4 cups)
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100 g butter (- ~1 stick, unsalted )
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100 g flour (- ⅔ cup )
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½ teaspoon salt
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nutmeg (- grated)
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350 g pasta (- 10 oz, Rigatoni, Penne, Mezze Maniche or Conchiglie)
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200 g Mozzarella cheese (- 7 oz)
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100 g Parmigiano Reggiano (- 1 cup, grated)
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