Baked Rigatoni Bolognese - cooking recipe

Ingredients

Bolognese Sauce
2 tablespoons unsalted butter
3 tablespoons olive oil
1 small onion, finely minced
1 small carrot, finely minced
1 small celery, finely minced
1 1/2 lbs ground veal
1/4 lb pancetta or 1/4 lb Canadian bacon, chopped
1 cup dry white wine
3 cups canned italian tomatoes with juice, put through food mill
2 cups chicken broth
salt, fresh ground pepper
Bechamel sauce
2 cups milk
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
salt
To complete dish
1 tablespoon salt
1 1/2 lbs rigatoni pasta
1 cup parmesan cheese
2 -3 tablespoons unsalted butter, cut in pieces

Preparation

Meat sauce:
Heat butter and oil in large skillet over med.-high heat. When butter foams, add onion, carrot, celery, cook, stirring until veggies lightly golden and soft, 4-5 minute
Add veal and pancetta, cook, stirring, until meat lightly colored, 5-6 minute.
Raise heat to high and add wine. Cook until wine almost all reduced, 3-4 minute
Add tomatoes and broth, and season with salt and pepper. Bring sauce to boil. Reduce heat to low and cover skillet with lid slightly askew. Cook 1 to 1-1/2 hours, or until sauce has med.-thick consistency. Stir a few times during cooking.
Bechamel sauce:
Heat milk in small saucepan over low heat.
Melt butter in medium saucepan over med.-low heat. When butter foams, add flour and stir 2-3 minute without letting flour turn brown.
Add milk to butter all at once and mix quickly. Season with salt and cook, mixing constantly, until sauce has med.-thick consistency and is smooth and velvety, 3-5 minute (If too thick add bit more milk).
Remove from heat, cover pan, refrigerate until ready to use.
Preheat oven 400\u00b0F Generously butter large deep baking dish.
Bring large pot of water to boil. Add salt and Rigatoni. Cook, uncovered, until tender, but firm to bite. Drain pasta and place in large bowl.
Add meat sauce, 1 cup bechamel and 1/3 cup cheese. Mix thoroughly and place in baking dish. Top with Bechamel and sprinkle cheese over top, dot with butter.
Bake 10-15 min., or until cheese melted and pasta nice golden color.
Prepare ahead:
Meat sauce day ahead. Reheat when ready to use.
Bechamel few hours ahead.
Pasta cooked and assembled with sauces one hour ahead.
Bake just before serving.