Rigatoni di Casa

Ingredients

1 lb (450 g) rigatoni
2 tbsp (30 mL) Butter, divided
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
1 lb (450 g) lean ground beef or pork
2 cloves garlic, minced
28 oz (796 mL) can diced tomatoes
1 bay leaf
2 tsp (10 mL) dried basil
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) dried thyme
3/4 tsp (4 mL) salt, divided
1/2 tsp (2 mL) pepper
2 tbsp (30 mL) all-purpose flour
1 1/2 cups (375 mL) Milk
1 cup (approx. ½ 450 g container)Canadian Ricotta
1 1/2 cups (375 mL)
shredded Canadian Mozzarella

Preparation

In a large pot of boiling salted water, cook pasta 11 min or until al dente. Drain well, then return to pot. Meanwhile, melt 1 tbsp (15 mL) butter in a large saucepan over medium heat. Add onion, carrot and celery, cook 2 min. Add beef and garlic. Using a fork to break up meat, stir until no longer pink, about 5 min. Add tomatoes, herbs, ½ tsp (2 mL) salt and pepper. Bring to a boil; simmer covered, stirring occasionally, for 10 min while preparing white sauce.

Melt remaining butter in a small saucepan over medium heat. Sprinkle with flour and remaining salt. Whisk about 1 min. Gradually whisk in milk. Bring to a boil then reduce heat; whisk 3 to 5 min until smooth and thickened.

Preheat broiler. Uncover meat sauce and simmer 5 more min. Discard bay leaf. Add meat sauce to drained pasta. Heat if needed. Transfer to a 9 x 13-inch (3 L) casserole dish. Top with dollops of Ricotta. Drizzle white sauce over top, spread, if needed, to cover. Sprinkle with Mozzarella. Broil 2 to 5 min or until cheese is bubbly.

Source : allrecipes.Com

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