RIGATONI AL FORNO WITH BOLOGNESE SAUCE
USING CO-OP GOLD RIGATONI PASTA
Rigatoni al Forno
|500||grams CO-OP GOLD Rigatoni Pasta|
|750||millilitres bolognese sauce|
|450||grams of mozzarella cheese|
|4||handfuls (approximately one cup) of freshly grated parmigiano reggiano cheese|
|3||tablspoons CO-OP GOLD extra virgin olive oil|
|1||onion, finely chopped|
|1||celery, finely chopped|
|300||grams ground pork|
|300||grams ground beef|
|1||cup dry white wine|
|796||mL whol epeeled plum tomatoes, pureed|
|sprig fresh basil|
|pinch kosher salt|
|freshly ground black pepper to taste|
- Prep. Time: 15 minutes
- Cook Time: approximately 2½ hours
- Serves: 4-6
Rigatoni al Forno
Preheat oven to 375 degrees celsius. Cook rigatoni as instructed on package. Drain rigatoni, reserve approximately 125 mL of pasta water.
Add rigatoni and reserved pasta water to prepared bolognese sauce (see below) and stir. In a baking dish, add ½ of the rigatoni, followed by ½ of the mozzarella, evenly layered, and sprinkle ½ of the parmigiano. Add remanining rigatoni, followed by remaining mozzarella, evenly layered, and sprinkle with remaining parmigiano.
Place into preheated oven for 20-30 minutes or until golden. Remove and let rest for 5 minutes before serving.
In a large, heavy-bottomed saucepan, heat olive oil over medium low heat. Add carrot, onion, and celery; sweat over low heat until vegetables are translucent, occasionally stirring for 20 minutes. Stir ground beef and pork into vegetables. Increase heat to medium high and continue to stir. Break up the ground meat until fully cooked.
Add wine and cook for 5 minutes. Add tomato, milk, and fresh basil. Simmer over low heat for 1½ - 2 hours, stirring occasionally. Season with salt and pepper to taste.
Remove basil before serving.