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Ingredientes
- 1 pound of dry rigatoni pasta (I prefer Barilla)
- ground nutmeg
- butter
- abundant grated parmiggiano reggiano cheese
- First prepare the ragu:
- Ingredients:
- 4 tbsp extra virgin olive oil
- 1 onion finely chopped
- 1 carrot diced
- 1 celery stick chopped
- 1 clove garlic minced
- 4 strips bacon
- 1 1/2 pound ground beef (or mixture with ground veal or pork)
- 2/3 cup red wine
- 1/2 cup milk
- grated nutmeg
- 14 oz. can crushed tomatoes in puree
- 2 tbsp sugar
- 1 tsp fresh oregano, less if dried
- salt to taste
- For the besciamella (bechamel) sauce (makes 2 cups)
- 1/2 stick (4 tbsp butter)
- 1/2 cup flour
- 2 cups milk
- 1/4 tsp salt
- dash of ground nutmeg
View Full Recipe at Mangiandobene
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