Rigatoni di Casa

Serves 8–10

Ingredients

1 lb rigatoni

2 tbsp butter, divided

1 small onion, diced

1 carrot, diced

1 celery stalk, diced

1 lb lean ground beef or pork

2 cloves garlic, minced

28 oz can diced tomatoes

1 bay leaf

2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

3/4 tsp salt, divided

1/2 tsp pepper

2 tbsp all-purpose flour

1 1/2 cups milk

1 cup ricotta

1 1/2 cups shredded mozzarella

Preparation

In a large pot of boiling salted water, cook pasta 11 min or until al dente. Drain well, then return to pot. Meanwhile, melt 1 tbsp (15 mL) butter in a large saucepan over medium heat. Add onion, carrot and celery, cook 2 min. Add beef and garlic. Using a fork to break up meat, stir until no longer pink, about 5 min. Add tomatoes, herbs, ½ tsp (2 mL) salt and pepper. Bring to a boil; simmer covered, stirring occasionally, for 10 min while preparing white sauce.

Melt remaining butter in a small saucepan over medium heat. Sprinkle with flour and remaining salt. Whisk about 1 min. Gradually whisk in milk. Bring to a boil then reduce heat; whisk 3 to 5 min until smooth and thickened.

Preheat broiler. Uncover meat sauce and simmer 5 more min. Discard bay leaf. Add meat sauce to drained pasta. Heat if needed. Transfer to a 9 x 13-inch (3 L) casserole dish. Top with dollops of Ricotta. Drizzle white sauce over top, spread, if needed, to cover. Sprinkle with Mozzarella. Broil 2 to 5 min or until cheese is bubbly.

Recipe & photo credit: dairygoodness.ca