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Rigatoni Bolognese

Nadia Galinova
Translated by
Nadia Galinova
Rigatoni Bolognese
Image: Mariana Petrova Ivanova
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28/06/2022
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Preparation
10 min.
Cooking
60 min.
Тotal
70 min.
Servings
4
"We love to cook Italian dishes, but honestly we like to eat them more"

Ingredients

  • rigatoni - 1.1 lb (500 g)
  • minced meat - 0.9 lb (400 g)
  • carrots
  • onions
  • garlic
  • red wine - 1/2 cup
  • tomato puree - 1.8 lb (800 g)
  • salt
  • black pepper
  • nutmeg
  • basil
  • sugar - 1 tsp.
  • chili (optional)
  • yellow cheese
  • For the béchamel
  • butter
  • flour - 2 tbsp.
  • milk - 3 cups (700 ml)
measures

How to cook

Boil the pasta in a pot according to the instructions on the package.

Grab another pot and fry the onion and garlic. Add the carrot and then the minced meat. Fry, until the minced meat crumbles. Pour the red wine and leave the alcohol for five minutes to evaporate.

Add the tomatoes and spices and leave the water to evaporate. Mix the sauce with the rigatoni and mix well. Pour everything into a baking pan and pour the Béchamel, which you have made, on top.

In a pot, fry the flour in butter. Add the milk and spices and wait for the mixture to thicken.

Pour the prepared Béchamel on the pasta, sprinkle with yellow cheese over it and bake for ten minutes.

The Rigatoni Bolognese is very tasty.

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