Baked Bolognese
This baked bolognese recipe combines a savory ground beef and tomato sauce with a creamy béchamel, layered with parcooked rigatoni and a three-cheese blend. It's then baked until bubbly and golden, creating a comforting and hearty Italian-American classic perfect for a family meal.
Equipment
- 1 Large Skillet
- 1 Large Saucepan
- 1 Whisk
- 1 Baking Dish
- 1 Wooden Spoon
Ingredients
Main
- 3 tablespoons extra-virgin olive oil
- 1 1/2 to 2 pounds ground beef
- 4 large cloves garlic minced
- 2 teaspoons dried oregano
- Couple dashes red chili flakes
- One 28-ounce can whole peeled tomatoes
- Sugar
- Salt and freshly ground black pepper
- 1/2 stick butter
- 1 large onion
- 3 tablespoons all-purpose flour
- 1/3 cup white wine optional
- 1 1/2 cups whole milk warmed
- Dash ground nutmeg or ground cinnamon
- 2 cups grated three-cheese blend divided
- 1 pound parcooked rigatoni
Instructions
- For the tomato sauce:
- Preheat oven to 350 degrees F.
- Add oil to large skillet over high heat. Add ground beef and saute, breaking up the meat into crumbles as it cooks. Add garlic, oregano and chili flakes and cook a couple minutes. Add tomatoes and season, to taste, with sugar, salt and pepper. Simmer for 10 minutes.
- For the bechamel:
- In a large saucepan melt butter over medium-high heat until bubbling. Add onions and saute until translucent. Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken. Gradually whisk in the wine, if using, and then gradually whisk in the milk and nutmeg and cook until smooth, thick and creamy. Combine the meat sauce and pasta, and then pour in half the pasta mixture. Spoon half the bechamel over the pasta and top with half the cheese. Repeat with the remaining ingredients. Bake 30 to 45 minutes until browned and bubbly.
Notes
To elevate the bolognese, ensure the ground beef is deeply browned before adding other ingredients; this builds a rich fond and enhances flavor complexity. For the béchamel, whisk continuously when adding liquid to prevent lumps, ensuring a silky-smooth sauce. A dash of cinnamon or nutmeg in the béchamel adds an authentic, subtle warmth. Be mindful not to overcook the rigatoni during par-cooking, as it will continue to cook in the oven. For a superior crust, consider finishing under the broiler for a minute or two, watching carefully to avoid burning the cheese. Garnish with fresh basil or parsley for freshness and color.