Rigatoni and Meat Ragout Casserole
Complexity: easily
Servings: 8
Calories 817, total fat 43 G., saturated fats 21 G., proteins 36 G., carbohydrates 57 G., fiber 5 G., cholesterol 172 mg, sodium 922 mg, sugar 8 G.
"When people ask me what my favorite home-cooked meal is, I have a hard time choosing between a big bowl of hearty stew and a mac and cheese casserole," says Ina Garten. "And with this rigatoni and ragù casserole, I no longer have to choose! First, I make a stew-like lamb ragù: I sauté onions, carrots, and fennel, then add ground lamb, tomatoes, lots of garlic, and almost a whole bottle of rich red wine. After the ragù simmers for 40 minutes, the whole house fills with a wonderful aroma. Then I cook the rigatoni until al dente, drain it, and toss the pasta into the lamb ragù along with plenty of fresh mozzarella and a cream-egg mixture for a hearty casserole." I top it with Parmesan and mozzarella and bake until the top is golden brown and crispy. After a dinner like this, let no one dare grumble about life!
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons of high-quality olive oil
- 1.5 cups chopped onion (1 large onion)
- 2 cups carrots, cut into 1 cm cubes (3 large)
- 2 cups fennel root, diced into 1cm cubes (1 medium)
- 450 g of minced lamb
- 1 tbsp. minced garlic (3 cloves)
- 1 tbsp whole fennel seeds, coarsely chopped
- 2 tbsp tomato paste
- 1 can (800 g) of canned crushed tomatoes, such as San Marzano
- 2 1/2 cups dry red wine, such as Chianti or Cotes du Rhone, divided
- 1 tsp. dried oregano, rub with your hands
- 1/4 tsp crushed red pepper flakes
- 450 g rigatoni pasta
- 2 large eggs
- 2/3 cup heavy cream
- 450 g fresh salted mozzarella, divided
- 0.5 cup freshly grated Italian Parmesan
We recommend
Cooking the dish according to the recipe:
- Heat olive oil in a heavy-bottomed saucepan or cauldron (25-27 cm in diameter) over medium heat. Add the onion, carrot, and fennel and cook for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the ground lamb, garlic, and fennel seeds and cook for 8 minutes, breaking up the ground lamb with a wooden spoon until no longer pink.
- Add tomato paste, tomatoes, 2 cups of wine, oregano, red pepper flakes, 1 tablespoon of salt, and 1 teaspoon of black pepper. Bring to a boil, reduce heat, and simmer, partially covered, stirring occasionally, for 40 minutes. Turn off the heat and add the remaining 1/2 cup of red wine.
- Preheat oven to 350°F (175°C). Bring a large saucepan of water to a boil, add 2 tablespoons of salt and the rigatoni pasta. Cook according to package directions, just short of al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and mix well. Grate half the mozzarella and add it to the rigatoni mixture. Add the meat mixture, 2 tablespoons of salt, and 1 teaspoon of black pepper and mix well.
- Transfer to a 25x35x5 cm baking dish and sprinkle with Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40-45 minutes, until the sauce is heated through and bubbly, and the pasta is lightly browned on top. Serve hot.
Note
This dish can be completely assembled a day ahead and refrigerated. Bake immediately before serving.
Categories:
Similar recipes
