Baked Rigatoni with Lamb Ragù
"We’re all a little cranky these days because it’s cold, it gets dark early, and we’ve been dealing with the stress of the virus for nearly a year. Fortunately, because I have been stuck at home, I’ve had more time to cook than ever, and that never fails to make me feel better. Plus, I end up with a good homemade dinner, and so does everyone (Jeffrey!) around me. When people ask me about my favorite comfort food, I have a hard time deciding between a big bowl of satisfying stew and a pan of cheesy baked pasta. With this Baked Rigatoni with Lamb Ragù, I don’t have to choose! First, I make a rich lamb ragù, which is just like a stew: I sauté onions, carrots and fennel, then add ground lamb, tomatoes, lots of garlic and almost an entire bottle of earthy red wine. As it simmers away on the stove for 40 minutes, the whole house smells amazing and everything starts to look up! Then I cook the rigatoni until it’s al dente, drain it and toss it with the lamb ragù, lots of fresh mozzarella and some eggs and cream to hold it together. I top it with Parmesan and mozzarella and bake it until it’s hot and bubbly, and the top is browned and crusty. I dare anyone to still be cranky after having this for dinner!" says Ina.
Equipment
- 1 Heavy-bottomed pot or Dutch oven For preparing the lamb ragù.
- 1 Large Pot For boiling the rigatoni.
- 1 10x14x2-inch Baking Dish For baking the rigatoni.
- 1 Large Mixing Bowl For combining pasta with sauce and cheese.
- 1 Box Grater For grating fresh mozzarella.
Ingredients
Main
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onion 1 large
- 2 cups 1/2-inch diced carrots (3 large)
- 2 cups 1/2-inch diced fennel, cored (1 medium)
- 1 pound ground lamb
- 1 tablespoon minced garlic 3 cloves
- 1 tablespoon whole fennel seeds roughly chopped
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes, such as San Marzano
- 2 1/2 cups dry red wine such as Chianti or Côtes du Rhône, divided
- 1 teaspoon dried oregano crushed with your hands
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound rigatoni such as De Cecco
- 2 extra-large eggs
- 2/3 cup heavy cream
- 1 pound fresh salted mozzarella divided
- 1/2 cup freshly grated Italian Parmesan cheese
Instructions
- Heat the olive oil in a medium (10- to 11-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the onion, carrots and fennel and sauté for 10 minutes, stirring occasionally, until the vegetables begin to brown. Add the lamb, garlic and fennel seeds and cook for 8 minutes, breaking up the lamb with a wooden spoon, until no longer pink. Stir in the tomato paste, tomatoes, 2 cups of the wine, the oregano, red pepper flakes, 1 tablespoon salt and 1 teaspoon black pepper. Bring to a boil, lower the heat and simmer, partly covered, for 40 minutes, stirring occasionally. Off the heat, stir in the remaining 1/2 cup of red wine.
- Preheat the oven to 350˚ F. Bring a large pot of water to a boil, add 2 tablespoons salt and the rigatoni and cook according to the directions on the package, until barely al dente. Drain.
- In a large bowl, whisk together the eggs and cream. Add the rigatoni and toss well. Grate half of the mozzarella on a box grater and add it to the rigatoni mixture. Add the lamb mixture, 2 teaspoons salt and 1 teaspoon black pepper and toss well.
- Transfer to a 10-by-14-by-2-inch baking dish and sprinkle with the Parmesan. Slice the remaining mozzarella and arrange it on top. Bake for 40 to 45 minutes, until the sauce is hot and bubbling and some of the pasta is crusty on top. Serve hot.
Notes
For the ragù, ensure the vegetables are properly browned to build a deep flavor base. Using a quality dry red wine, like Chianti, is essential, and adding the final 1/2 cup off the heat brightens the sauce. Cooking the rigatoni *barely* al dente is critical, as it will continue to cook in the oven, preventing mushiness. Fresh salted mozzarella is specified; its moisture content is ideal for melting. Don't skip the eggs and cream, as they bind the pasta and ragù, creating a cohesive baked dish. The final bake should result in a bubbling sauce and a beautifully crusty, browned top from the Parmesan and mozzarella.