Ingredients:

  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 4 cloves Garlic, minced
  • 1 lb Ground Beef (80/20)
  • 1 (28 oz) can Crushed Tomatoes (San Marzano preferred)
  • 1 cup Low Sodium Beef Stock
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 large Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 lb Rigatoni Pasta
  • 15 oz Whole Milk Ricotta Cheese
  • 1 cup Freshly Grated Parmesan Cheese, divided
  • 2 cups Low-Moisture Mozzarella Cheese, shredded
  • 1 large Egg
  • 1/4 cup Fresh Parsley, chopped
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • 1 1/2 cups Whole Milk, warmed
  • Pinch of Nutmeg
  • Salt and White Pepper, to taste

Instructions:

  1. Start the Ragu: Sauté onions, carrots, and celery (the soffritto) in olive oil in a large Dutch oven until softened (about 8 minutes). Add garlic for the final minute.
  2. Brown the Beef: Add ground beef, breaking it up thoroughly. Cook until nicely browned. Drain off any excess fat.
  3. Simmer the Sauce: Stir in crushed tomatoes, beef stock, dried oregano, dried basil, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat to low, cover partially, and cook for at least 1 hour 15 minutes, stirring occasionally. Remove the bay leaf.
  4. Cook the Pasta: While the sauce simmers, cook the rigatoni until very al dente—about 3 minutes less than package directions suggest. Drain well and set aside.
  5. Prepare the Cheese Filling: In a large bowl, combine ricotta, 1/2 cup Parmesan, egg, and parsley. Season lightly.
  6. Make the Creamy Binder: Melt butter in a small saucepan, whisk in flour to form a roux. Cook for 1 minute. Gradually whisk in warm milk until thickened. Whisk in the pinch of nutmeg, salt, and white pepper.
  7. Assemble the Beef Rigatoni Cheese Bake: Preheat oven to 375°F (190°C). In a very large bowl, combine the drained pasta, the beef ragu, the ricotta mixture, and the creamy binder (if using). Stir gently until everything is coated.
  8. Layer the Bake: Transfer half the pasta mixture to a 9x13 inch baking dish. Sprinkle generously with half of the mozzarella. Top with the remaining pasta mixture. Scatter the remaining mozzarella and the remaining 1/2 cup of Parmesan evenly over the top.
  9. Bake: Bake uncovered for 25–30 minutes, or until the edges are bubbly and the top is golden brown and beautifully crusty.
  10. Rest: Let the bake rest for 10–15 minutes before serving to allow it to set up.