MANU’S FANCY PASTA BAKE
INGREDIENTS:
For the Ragu:
30 ml olive oil (2 tablespoons)
1 large onion, finely chopped
2 cloves garlic, minced
500g mince beef or pork (or a mix of both)
400g crushed tomatoes (1 tin)
30g tomato paste (2 tablespoons)
1 teaspoon castor sugar
1 teaspoon dried oregano
1 teaspoon dried basil
120ml red wine
250ml chicken or beef stock
1 bay leaf
Salt and pepper to taste
For the Béchamel Sauce:
60g butter
30g flour
720ml milk
A pinch of nutmeg
Salt and pepper
For the Pasta:
400g jumbo pasta shells
100 g grated parmesan cheese
200 g shredded mozzarella cheese
Fresh basil, chopped (optional, for garnish)
METHOD:
1. For the Ragu: Heat 30 ml olive oil in a large cast iron pot over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes). Add 2 minced garlic cloves and cook for another minute, add 500 g ground meat, breaking it up with a spoon, and cook until browned. Pour in 120 ml red wine, reduce by half, stir in the stock and 400 g crushed tomatoes, tomato paste, oregano, and basil. Season with salt, pepper and sugar, Add 1 bay leaf, reduce heat, and let the Ragu simmer for about 20-30 minutes, stirring occasionally. Remove the bay leaf before assembling the dish.
2. For the Pasta: While the meat sauce is simmering, cook 400 g pasta in a large pot of salted boiling water until just soft but not entirely cooked. Drain, cool and set aside.
3. For the Béchamel: Melt 60 g butter over medium heat in a medium saucepan, stir in 30 g flour and cook for about 2 minutes, whisking constantly to avoid lumps, gradually whisk in the milk, continuing to whisk until the sauce thickens and is smooth, season with a pinch of nutmeg, salt, and pepper to taste.
4. Preheat your oven to 180°C
5. To assemble: Spoon three-quarters of the Béchamel sauce over the base of a greased ovenproof dish, spread evenly. Spoon Ragu into pasta shells and arrange over Béchamel. Drizzle remaining Béchamel over the top. Sprinkle with 100 g grated parmesan and 200 g shredded mozzarella cheese.
6. Place in the oven and bake for 30 minutes or until golden and bubbling on top.
7. Garnish with fresh basil and BON APPETIT!!!
