Recipe courtesy Dave Lieberman, perfected by Elizabeth Restivo de Muñoz
For the tomato sauce:
3 tablespoons extra-virgin olive oil, plus 2 more tablespoons
1 pound ground beef (or half ground pork, half ground beef)
4 large cloves garlic, minced
2 teaspoons dried oregano
Couple dashes red chili flakes
1 (28-ounce) plus 1 (12 oz – I think! It’s the regular size) can crushed tomatoes
Sugar
Salt and freshly ground black pepper
For the bechamel:
For the bechamel:
1/2 stick butter
1 large onion
3 tablespoons all-purpose flour
1/3 cup white wine
1 1/2 cups whole milk
Dash ground nutmeg
2 cups grated three-cheese blend, divided
Pasta:
1 pound parcooked rigatoni
Preheat oven to 350 degrees F.
Tomato sauce: Pour both cans of crushed tomatoes into a skillet. Add about 2 tablespoons of olive oil and about 8 teaspoons of sugar. Stir with a wooden spoon to incorporate. Partially cover and cook over medium heat for about 25 minutes. Stir occasionally. (Move off of burner to stir because it will splatter!) You’ll know it’s done when it reduces some and has a nice consistency.
Add oil to another large skillet over high heat. Add ground beef and sauté, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. If there is a lot of oil/juice in the pan, drain it off now. You just want the meat! Add to the tomato sauce and remove from burner.
Pasta: Salt water and cover with a lid to speed up the boiling process. Once boiling, salt water and add pasta. Cook according to directions – about 10 minutes.
Béchamel: In a large saucepan melt butter over medium-high heat until bubbling. Add onions and sauté until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy.
Put it all together! Combine the meat sauce and pasta, and then pour half the pasta mixture into a baking dish. Spoon half the béchamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.
1 pound parcooked rigatoni
Preheat oven to 350 degrees F.
Tomato sauce: Pour both cans of crushed tomatoes into a skillet. Add about 2 tablespoons of olive oil and about 8 teaspoons of sugar. Stir with a wooden spoon to incorporate. Partially cover and cook over medium heat for about 25 minutes. Stir occasionally. (Move off of burner to stir because it will splatter!) You’ll know it’s done when it reduces some and has a nice consistency.
Add oil to another large skillet over high heat. Add ground beef and sauté, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. If there is a lot of oil/juice in the pan, drain it off now. You just want the meat! Add to the tomato sauce and remove from burner.
Pasta: Salt water and cover with a lid to speed up the boiling process. Once boiling, salt water and add pasta. Cook according to directions – about 10 minutes.
Béchamel: In a large saucepan melt butter over medium-high heat until bubbling. Add onions and sauté until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy.
Put it all together! Combine the meat sauce and pasta, and then pour half the pasta mixture into a baking dish. Spoon half the béchamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.
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