Rigatoni and bolognese sauce au gratin from Josée di Stasio
Prep Time
Cooking Mode
30 mL (2 tbsp.) tbsp. olive oil
30 mL (2 tbsp.) tbsp. butter
250 mL (1 cup) cup vegetable diced onions, carrots, celery, red sweet peppers
2.5 mL (½ tsp) tsp salt
450 g (1 lb) lb ground pork
2.5 mL (½ tsp) tsp ground fennel seed
1 pincée hot pepper
30 mL (2 tbsp.) tbsp. tomato paste
2 bay leaves
900 mL (3 ⅔ cup) cup beef broth
100 g (3.6 oz) oz mild Italian sausages
796 mL (3 ⅓ tasse) cup whole Italian tomatoes
1 small clove of garlic, chopped
450 g (1.0 lb) lb rigatoni or other short pasta
750 mL (3 cup) cup shredded cheese cheddar, Parmesan, or mozzarella
store-bought grated cheese blend
30 mL (2 tbsp.) tbsp. olive oil
30 mL (2 tbsp.) tbsp. butter
250 mL (1 cup) cup vegetable diced onions, carrots, celery, red sweet peppers
2.5 mL (½ tsp) tsp salt
450 g (1 lb) lb ground pork
2.5 mL (½ tsp) tsp ground fennel seed
1 pincée hot pepper
30 mL (2 tbsp.) tbsp. tomato paste
2 bay leaves
900 mL (3 ⅔ cup) cup beef broth
100 g (3.6 oz) oz mild Italian sausages
796 mL (3 ⅓ tasse) cup whole Italian tomatoes
1 small clove of garlic, chopped
450 g (1.0 lb) lb rigatoni or other short pasta
750 mL (3 cup) cup shredded cheese cheddar, Parmesan, or mozzarella
store-bought grated cheese blend
Directions
1Heat oil and butter over medium-high heat in a 6-litre saucepan.
2Fry vegetables for 5 minutes, stirring once or twice.
3Add 1 mL (¼ tsp.) of salt.
4Add ground pork and fry for 5 minutes over medium heat.
5Add 1 mL (¼ tsp.) of salt. Add the fennel seed, hot pepper, tomato paste, and bay leaves, and cook for 2 minutes.
6Add the beef broth, bring to a boil , reduce heat, and simmer for 15 minutes.
7In the meantime, remove sausage casings and cut sausages into 1-cm (½-in.) rounds.
8Add the sausage, both cans of tomatoes, garlic, and simmer for 30 to 40 more minutes until sauce has reduced slightly.
9Crush tomatoes while they cook using a wooden spoon.
10Taste and adjust seasoning as needed.
11Remove bay leaves.
12Preheat the oven to 180°C (350°F).
13Cook pasta for two-thirds the recommended time in a saucepan of boiling, salted water.
14Drain well and mix with sauce in a greased 22.5 x 32.5-cm (9 x 13-in.) baking dish.
15Sprinkle with cheese and bake for 40 to 45 minutes.
16Remove from the oven and let sit for 5 minutes before serving.
17Serve with an arugula or spinach salad, to taste.
Tips
1
TIP You can prepare the sauce ahead of time and put in the freezer once it's cooled. Cut the recipe in half to make 4 servings. Simply use a smaller baking dish.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note