Rigatoni casserole with beef ragout
For dinner, we suggest a gourmet rigatoni pasta casserole with beef ragu.
Ingredients
| 750 g rigatoni pasta |
| 10 ml olive oil |
| 30 g butter |
| 200 g mozzarella |
| salt - to taste |
| Ragu: |
| 700 g ground beef |
| 7 garlic cloves |
| 130 g carrots |
| 170 g onions |
| 230 ml red dry wine |
| 30 g tomato paste |
| 470 g pelati tomatoes |
| 15 g cocoa |
| 40 g sugar |
| 1/2 lemon zest |
| 50 ml olive oil |
| salt, pepper, thyme to taste |
Instructions
Step 1
Chop the onion, carrot and garlic and sauté in olive oil. Add the minced meat and stir-fry a little. Add the tomato paste, pour in the wine and simmer until it evaporates. Add salt, pepper, thyme, lemon zest, cocoa, crushed tomatoes and sugar. Simmer for 15 minutes.
Step 2
Boil the pasta in salted water until al dente. Drizzle with olive oil and stir.
Step 3
Line the bottom of a mold with parchment and grease the sides with butter. Spread some of the ragu on the bottom and spread the pasta tightly in an upright position. Spread the remaining ragu over the surface, pressing it lightly into the pasta. Sprinkle with grated cheese and bake at 200° for 20-25 minutes. Bon appetit!
