8.24.2008

Pasta Al Forno

This recipe comes from my friend Ugo who is a born and bred Italian! We really like this and it makes a TON! - Penne pasta
- Ragu' sauce (meat sauce);
- Bechamel sauce (white sauce);
- Shredded mozzarella cheese;
- Shredded Parmesan cheese;
- Dry basil.

For the Ragu' sauce:
2 Tbsp extra-virgin olive oil;-
1 carrot finely chopped;-
1/4 onion finely chopped;-
1 bouillon cube;-
1lb lean ground beef;-
2 cans of tomato sauce (15oz. each);-
salt and pepper to taste;-
1 pinch of sugar.

Saute the carrot and onion in the oil in a medium size sauce pan. Add the bouillon cube and ground beef. Stir well until beef is brown. Add tomato sauce and 1/2 can of water (about 1 cup). Add salt, pepper and sugar. Continue to cook on low heat for at least one hour, stirring occasionally.

For the Bechamel Sauce:
1/2 cup of butter
1 tsp of nutmeg
1 pinch of black pepper
1/2 cup of white flour
1 qt. milk.

Place butter, nutmeg and black pepper in a sauce pan and melt on low heat. Mix half of the milk with the flour in a blender and add it to the butter together with the rest of the milk. Stir continually on low-medium heat until sauce thickens.

Putting it all together:
Cook and drain pasta. Mix with Ragu' sauce and place in a pyrex pan (13x9). Pour the bechamel on the past with the help of a large spoon. Generously sprinkle the cheeses and add a touch of dry basil for color and taste. Cover with aluminum foil and place in the fridge or freezer until ready to eat it. At that time, bake it for 1 hour at 350F, remove foil and bake for another 15 minutes, or until cheese has melted.

3 comments:

Denzil and Brittany said...
This comment has been removed by the author.
Denzil and Brittany said...

we make this a lot and it is delicious. Because it makes so much I divide it into two different pans and freeze the second one for a later date.

Ben and Tanelle said...

Thanks Shauna!