5 Videos | Photo: Baked Bolognese Recipe
Ingredients
For the tomato sauce:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 to 2 pounds ground beef
- 4 large cloves garlic, minced
- 2 teaspoons dried oregano
- Couple dashes red chili flakes
- 1 (28-ounce) can whole peeled tomatoes
- Sugar
- Salt and freshly ground black pepper
For the bechamel:
- 1/2 stick butter
- 1 large onion
- 3 tablespoons all-purpose flour
- 1/3 cup white wine, optional
- 1 1/2 cups whole milk, warmed
- Dash ground nutmeg or ground cinnamon
- 2 cups grated three-cheese blend, divided
- 1 pound parcooked rigatoni
Directions
Preheat oven to 350 degrees F.
Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
For the bechamel:
In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel 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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By zjoez71
Florence, OR
on May 31, 2013
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I made this exactly as presented here, except that I had no nutmeg or cinnamon, so I left those out. It says "season to tatste" with the salt, pepper and sugar, so I added a touch more sugar.
I'm a single guy, and I like this recipe because it is quite easy, and the flavor is really good. It's not too 'heavy' tasting either. This would satisfy a lasagne craving, and is much easier to make. I did use the white wine-- a sweet white. That might have helped give the flavor some "brightness". Would be interesting to compare without.
Another plus is the leftovers-- plenty for a few days, at least.
Yes, you want to make this in a 9x12 casserole dish, nothing smaller. And finally, yes, I can see lots of opportunity for adaptations-- sausage instead of (or in addiiton to beef, maybe some spinach leaves for color/texture, and even the cheeses you use. This is a keeper and a definite repeat for me.
By Chef #1330078
on November 25, 2012
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I made this for a party last night and what a hit! I used a pound of ground beef with a pound of ground italian sausage, light half and half instead of the milk and added an extra can of tomato sauce. I also threw in some freshly chopped rosemary and a few other italian spices that I had on hand. This recipe makes a large baking dish full and is excellent for leftovers.
By mimi -10955118
Pittsburgh, PA
on October 21, 2012
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Good basic recipe - even better the next day. Next time will use chicken sausage.
This is a big recipe so if mailing for a side dish would cut the recipe in half.
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