Sicilian Baked Rigatoni 

beef ragout, Mushrooms and parmesan cheese 

Ingredients for 6 servings

 

  • 500g Rigatoni or Penne or Ditalini 

  • 225 g fresh mozzarella dice cheese

  • 4 tbsp. Parmesan cheese, grated, plus extra to serve

  • 500 g minced meat

  • 2 stalk green celery (brunoises)

  • 2 pc small gold onion (brunoises)

  • 2 pc carrots (brunoises)

  • 30 ml Olive oil

  • 150 ml Red wine

  • 400 g tomato pure

  • 2 tspoon Tomato paste

  • 1 tea spoon of sea Salt

  • grated fresh Black Pepper

  • 1 tbsp. fresh thyme leaves

  • 1 bay leaf

 

Mushrooms casserole

  • olive oil

  • 500 g chestnut mushrooms

  • 1 pc Garlic chopped

 

Cream sauce

  • 500 ltr Full milk

  • 500 ml cream

  • 50 g white Flour approximately

  • 50 g Butter

  • Salt/Pepper

  • Nutmeg

  • 1 teaspoon of Sea salt

Method

 

In a saucepan, braise the vegetable in the olive oil, add the minced meat and cook until well braised.

Add the red wine and let it reduce for a moment (5 minutes)

add the tomato puree’, tomato paste and vegetable broth and season all well with salt and black pepper, let cook the ragout sauce for about 30/40 minutes until it becomes thick and smooth like a tomato sauce.

 

Cream Sauce Method

Melt the butter in a large saucepan, then add the flour mix, well until the roux becomes goldbrown. add to the mix the boiling cream and milk, whisk the mixture well while adding salt and nutmeg. Bring to boil till the sauce it becomes smooth and  creamy.

 

15 minutes before the ragù has finished cooking, start cooking the pasta. Add the pasta to a large pan of boiling salted water and let it cook for 5 minutes less than the recommended time on the package. Drain.

 

Add the braised mushrooms to the beef ragout and mix well to get the entire flavor, remove the pan from the heat. Discard the bay leaf.

 

drain the rigatoni well, and mix with 2 full ladles of mushrooms beef ragout.

 

Now to layer the dish: Spoon a thin layer of the mushroom ragout over the base of the baking tray, and one spoon of cream sauce.

 

Add half of the pasta and Now spread over half the mozzarella plus 2tbsp. of the Parmesan. Add the rest of the pasta then spoon over the rest of the ragù. Finally spread over the remaining mozzarella and Parmesan.

 

Cover the dish with foil and bake in the oven at 170c for 15 minutes. Remove the foil and continue to bake for a further 10 minutes until piping hot and golden.

 

Serve with extra Parmesan sprinkled on the top and a salad.

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© 2019 by The Cycle of Food