Standing tubes of pasta filled with a zesty ragù alla bolognese, covered in a layer of fresh mozzarella, baked to a golden brown
Course
Main Course
Cuisine
Italian
Prep Time15minutes
Cook Time4hours
Total Time4hours15minutes
Servings12
Ingredients
*Ragù all Bolognese
1medium onion
1large carrots
2ribs of celery
4clovesroasted garlic
1ouncepancettavery finely chopped
1poundground beefnot lean
1teaspoonsalt
½teaspoonfreshly ground black pepper
¾teaspoonItalian spicesmore or less to taste
¼teaspoonred pepper flakeoptional and to taste
Pinchallspice
1cupred wine
1large can diced tomatoes with their juice
2cupsroasted tomatoes
Assemble
1poundRigatoni
1tablespoonolive oil
1cupparmesan cheesefinely grated
4 - 5cupsbolognese* sauceprepared sauce can be used, there are some great one available
1cupfresh mozzarella cheesegrated
fresh basilgarnish
Method
*Ragù all Bolognese
Finely chop onion, carrot, and celery.
In a heavy-bottomed saucepan over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown. Add chopped vegetables and raise the heat to medium. Cook, stirring frequently, until onion is translucent and soft.
Add ground beef to the vegetable mixture along with the salt, peppers, and spices. Cook until meat is browned crumbling with a spoon.
Add tomatoes and garlic.
When mixture begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally for about 30 minutes.
Add wine. Cover pot, reduce heat to low, and allow sauce to simmer, 2 1/2 to 3 hours.
Season to taste by adding more spices or salt.
Heat oven to 400° F.
Assemble
Cook pasta in heavily salted boiling water for about 12 minutes or al dente. Drain and rinse with cool water.
Place pasta in a large mixing bowl and toss with olive oil. Add parmesan cheese and toss again.
Butter the bottom and sides of a 9″ springform pan. Tip pan on a slight angle and stand the tubes of rigatoni on end until pan is full. One pound fits perfectly in the springform pan.
Ladle the ragù small amounts at a time over the top of the pasta. Use a spatula to work the sauce into the noodles. Tapping the pan against the counter also helps to settle the sauce into the holes.
Cover the top with an even layer of the grated mozzarella cheese.
Bake in the 400° F oven for 25 – 30 minutes or until top is bubbling and golden brown.
Remove from oven and allow to rest for about 15 minutes. Run a knife around the edge of the pan before removing the springform.
Cut into slices and garnish with some fresh basil.
Serve
Serve with a side salad or fresh green beans. A crusty French bread might also be nice.