Baked Pasta in Bolognese/Bechamel Sauce

Ragù al Forno is a traditional dish of Bologna, Italy.  The preparation is a bit time consuming because one needs to prepare the bolognese sauce, the bechamel sauce and noodles separately beforehand.  Most bolognese sauce recipes use pancetta which contributes to the flavour but our recipe below does not use it and the taste is equally delicious!

Ingredients (serves 2 to 3 persons):
250 g pasta i.e. penne, rigatoni, etc., to be cooked according to packet instructions
2 tbsp freshly grated parmesan cheese (topping)


Simple Bolognese Sauce

Ingredients:
250 g minced beef
1 medium-size onion, to be finely chopped
2 cloves of garlic, to be finely chopped
1 medium-size carrot, to be peeled and finely cubed
1 stalk celery (we use a small piece of celery root), to be peeled and finely cubed
1 bay leaf

40 g butter
1 tbsp olive oil
1 tbsp tomato puree
150 ml beef stock
75 ml fresh milk
salt, pepper & grated nutmeg to taste

Method:
Heat butter and olive oil in a pot.  Add carrot, celery, onion, garlic and bay leaf to pot.  Stir-fry for about 5 minutes or until the vegetables are a bit soft.  Then, add in tomato puree and stir well.

Add beef stock and bring to a slight boil.  Put the lid on and reduce heat.  Cook for about 30 minutes.  Then, add in milk a little at a time and check seasoning.  Bring to a light boil and remove from heat.  Leave aside.


Bechamel Sauce

Ingredients:
30 g butter
2 tbsp (level) plain flour
250 ml fresh milk
salt & pepper to taste

Method:
Heat butter in a pot over medium heat.  Add in flour and whisk until well blended.  Let simmer for one minute.  Then, remove pot from heat.  Add in fresh milk and whisk until mixture is well mixed.  Return to stove and cook until sauce thickens.  Check seasoning.  Remove from heat and leave aside.

Assembly:
Butter a casserole dish (21 cm x 18 cm x 8 cm high).  Add cooked pasta to bolognese sauce and mix well.  Then, add in bechamel sauce and mix thoroughly.  Transfer pasta mixture to casserole dish and sprinkle 2 tbsp of freshly grated parmesan cheese over top.  Then, bake in a preheated fan oven at 180° C for about 15 to 20 minutes.

Serve warm.

Note:  If this recipe is doubled, use a 30 cm x 20 cm x 8 cm high casserole dish.

Storage:  This dish can be prepared a day before and stored covered in the fridge up to a day.  To freeze, prepare dish and leave to cool completely after baking.  Store covered in freezer up to 3 weeks.  To thaw, leave in fridge overnight before heating up!

Bon Appetit!