Tuesday, March 30, 2010

Pasta al Forno

Ragu (Bolognese) Sauce:
heat a couple tablespoons of olive oil
add 1/2 chopped onion, 2-3 cloves minced garlic, 3-5 finely chopped carrots and 2 stalks finely chopped celery
cook a few minutes until tender
add about 3 pieces of bacon, diced and 1 package of mild Italian sausage (johnsonville is best)
break up sausage while cooking until no longer pink
add 14oz can of diced or stewed tomatoes and 1 8oz can tomato sauce
salt and pepper
add a bay leaf
simmer for 3-5 hours

Bechamel sauce:
heat 3 cups milk with 1 bay leaf and a dash of ground mace
in another pan, melt 1/2 cup butter
whisk in 3/4 cup flour
cook for a few minutes
combine with heated milk
salt and pepper

prepare 1lb. of short pasta (I use rigatoni) according to package directions and put in 9x13 in baking dish after drained

remove bay leaves from sauces
add ragu sauce and bechamel sauce to pasta
cover with grated Parmesan cheese
cover with foil
bake in 350 degree oven for 20 minutes

enjoy...this is my favorite pasta dish


  1. The ragu on this is amazing! It's going into our favorites rotation.

  2. I can see why this is your favorite dish. It is sooo delicious! My parmesan cheese didn't melt as well as yours did in the picture but I took off the foil and broiled it for a few minutes and I got that delicious cheese "crust" on top. Mmmmmm.