Rigatoni Cake

Ingredients

• 400 g Ground beef (lean if possible)
• 100 g Smoked bacon bits (cut into cubes)
• 1 piece Onion (peeled and finely chopped)
• 1 piece Carrot (peeled and diced)
• 2 tbsp Olive oil (extra virgin)
• 100 ml Dry white wine (deglaze the meat)
• 200 ml Milk (for the bolognese sauce) (whole preferably)
• 200 ml Tomato purée (smooth, no chunks)
• 2 tbsp Tomato concentrate (thick puree)
• 2 piece(s) Bay leaf(ies)
• to taste Salt
• to taste Ground black pepper
• 50 g Butter (unsalted)
• 50 g All-purpose flour
• 500 ml Milk (for the béchamel) (lukewarm or hot)
• 1 pinch Nutmeg (freshly grated)
• 400 g Rigatoni (large) (cooked al dente)
• 200 g Pizza mozzarella (cut into small cubes)
• 100 g Grated Gruyère (for gratinating)
• 1 tbsp Olive oil (for the pasta) (to prevent the rigatoni from sticking)
• 1 roll Plastic wrap (cover the béchamel before cooling)

Instructions

1. Prepare the vegetables and the bacon

   Peel the onion and carrot, finely chop them. Cut the bacon into cubes if needed.

   Time: PT5M

2. Sauté the bacon, onion and carrot

   Heat 2 tbsp olive oil in the large pot over medium heat. Add the bacon, onion and carrot, sauté until lightly golden.

   Time: PT10M

   Temperature: medium heat

3. Brown the ground meat

   Add the ground beef, break it up with the wooden spoon and brown it for 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Deglaze with white wine

   Pour in the dry white wine, stir and let the alcohol evaporate until the liquid has almost disappeared.

   Time: PT3M

   Temperature: medium heat

5. Incorporate the milk

   Add the milk (200 ml) and cook, stirring, until it is absorbed by the meat.

   Time: PT5M

   Temperature: medium heat

6. Simmer the bolognese sauce

   Add the tomato purée, tomato concentrate, salt, pepper and bay leaves. Cover and simmer over low heat for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: low heat

7. Prepare the béchamel

   Melt the butter in the small pot, add the flour all at once and stir quickly. Pour the lukewarm milk in a stream while whisking until thickened. Season with salt, pepper and a pinch of nutmeg.

   Time: PT10M

   Temperature: medium heat

8. Cook the rigatoni

   Drop the rigatoni into a large pot of boiling salted water, cook 8 minutes al dente, drain and return to the bowl. Add a drizzle of olive oil and toss to prevent sticking.

   Time: PT10M

   Temperature: boiling water

9. Cut the mozzarella

   Cut the mozzarella into small cubes or very thin sticks.

   Time: PT5M

10. Assemble the rigatoni cake

    Brush the bottom of the 24 cm pan with a little bolognese sauce. Arrange the rigatoni vertically, tightly packed, from the edge toward the center. Press the mozzarella cubes into the tubes with a small spoon. Cover with a generous layer of bolognese sauce, then spread the béchamel. Sprinkle the grated Gruyère on top.

    Time: PT10M

11. Bake

    Place the pan in the preheated 190°C oven for 30 minutes, until the top is golden and gratinated.

    Time: PT30M

    Temperature: 190°C

12. Rest before unmolding

    Remove the cake from the oven and let it rest for 30 minutes before unmolding onto a large flat plate.

    Time: PT30M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g