Anna’s Rigatoni Pie is a family dinnertime winner! At its foundation, it is a pasta Bolognese. However, the pasta is par-cooked and set upright in a pan, creating a honeycomb look. I added a thick bechamel to the top and lots of mozz to guild the lily. Once you make this, it will definitely become a frequently requested family favorite!

SAUCE

1 tablespoon extra virgin olive oil

4 ounces pancetta, finely chopped

1 onion, finely chopped

1 pound ground beef, 90% lean

1 tablespoon Kosher salt

1 teaspoon ground oregano

3 tablespoons Tuttorosso Tomato Paste

1 cup dry red wine

1 (28 ounce) can Tuttorosso Crushed Tomatoes

1 bay leaf

BÉCHAMEL

2 tablespoons unsalted butter

2 tablespoons flour

2 cups whole milk, warmed

1 teaspoon Kosher salt

2 egg yolks, beaten

PASTA

1 pound rigatoni or paccheri

TOPPING

1 cup finely shredded mozzarella cheese

METHOD

STEP 1

Heat olive oil in a large Dutch oven on medium and add the pancetta. Once the fat is rendered and the pancetta is crisp, about 3 to 4 minutes, remove the pancetta to a side dish and add the onion.

STEP 2

Sauté the onion for 2 minutes, until translucent and add the beef, breaking it up and allowing it to brown. Once the beef is brown, add the tomato paste and mix to coat the meat.

STEP 3

Add the red wine and reduce heat to simmer for 5 minutes.

STEP 4

Add the salt and oregano and mix to combine. Add the can of crushed tomatoes. Add the pancetta back in with the crushed tomatoes Add water to the can, about ½ way up and swish to release the rest of the sauce. Add to the pot and bring to a boil. Reduce to simmer and allow to cook for 30 minutes, stirring occasionally to avoid the meat sticking to the bottom of the pot.

STEP 5

While the sauce cooks, make the bechamel. In a small saucepan, melt the butter. Sprinkle the flour and whisk to create a brown paste. Slowly add the 1 ½ cups of the milk and mix continuously until thick. Add the salt and remove from the heat. Slowly drizzle the eggs in until fully combined. Set aside.

STEP 6

Boil enough water to cook the pasta and cook for half the cooking time. Drain and cool.

STEP 7

Preheat the oven to 350 degrees.

STEP 8

Grease a 9 inch springform pan with a little olive oil and line the pasta cut side up until the pan is covered.

STEP 9

Pour all of the sauce over the pasta and spread to fill all the crevices of the pasta tubes. Pour the rest of the milk into the bechamel as it will now be a bit cold. Whisk to get a smooth consistency. Carefully layer the bechamel on top and sprinkle with the mozzarella cheese.

STEP 10

Bake for 50 minutes until the top is golden brown and bubbling. Allow to cool for 10 minutes.

STEP 11

Unmold the pie and sprinkle with a bit of parsley. Cut slices and serve.

Buon Appetito!

Here is a link to the process video on my Instagram!

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