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||tablespoons CO-OP GOLD Extra Virgin Olive Oil|
|1||carrot, finely chopped or grated|
|1||medium onion, finely chopped or grated|
|1||celery, finely chopped or grated|
|300||grams ground pork|
|300||grams ground beef|
|1||cup dry white wine|
|796||millilitres of Italian whole peeled plum tomato, hand crushed in bowl, or pureed|
|sprig of fresh basil|
|freshly ground black pepper|
Rigatoni al Forno
Preheat oven to 375° F. Cook rigatoni as instructed on package. Drain rigatoni, reserve approximately 125 millilitres of the pasta water.
Add rigatoni and reserve pasta water to prepared bolognese sauce (see below) and stir.In a baking dish add ½ of the rigatoni, followed by ½ the mozzarella, evenly layered, and sprinkle ½ of the parmigiano. Add remaining rigatoni, followed by remaining mozzarella, evenly layered, and sprinkle with remaining parmigiano.
Pop into preheated oven for 20 to 30 minutes or until golden and bubbling. Remove and let it rest five minutes before serving.
In a large, heavy-bottomed saucepan, heat olive oil over medium low heat. Add carrot, onion and celery and sweat over low heat until the vegetables are translucent and soft, occasionally stirring for 20 minutes. Add the ground beef and pork and stir into the vegetables. Increase heat to medium-high and continue to stir. Break up the ground meat until fully cooked through.
Add wine and cook for approximately five minutes. Add tomato, milk and fresh basil and simmer. Simmer over low heat for 1 ½ to two hours, stirring occasionally. Season with salt and pepper, to taste.
Remove the sprig of basil before serving.