Baked rigatoni with a cheesy topping


Prepare the bolognese sauce. Fry a chopped onion and some sliced celery then add 750 g minced beef ,fry until meat is browned. Add 3 chopped garlic cloves and I used 2 cups of frozen diced carrots and peas. Mix in 2 large tablespoonfuls of tomato paste ,fry a bit ,add 1 teaspoon sugar, then add 2 cans polpa or 1 pkt thick tomato passata (thick tomato juice) 1 cup beef stock ,salt and pepper to taste. Let it simmer on low heat while you prepare the rigatoni and cheese sauce.
Boil a large pot of water with salt added and when its boiling put 750 g rigatoni pasta in it to cook.
Warm 750ml of milk in a saucepan.In a pot melt 2 tablespoons butter and when it melts add 2 tablespoons flour. Mix well. Pour over it the warm milk and whisk with the butter and flour mixture. season and whisk until it thickens but creamy and still pourable not too dense. Add 1/2 cup cheese to the white sauce .When it cools a bit beat in an egg into it. If you think its too hot add some of the white sauce to a beaten egg to temper it to prevent curdling and the egg cooking in the hot sauce.
Drain the pasta and mix it with he bolognese sauce and put in a greased oven dish.
Pour the white cheese sauce on top then sprinkle 1-2 cups grated cheese on top. Bake in a 200 C preheated oven until its golden and bubbling.DSCF1162 DSCF1154 DSCF1155 DSCF1156 DSCF1157 DSCF1158 DSCF1160

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