May. 17th, 2009

chavvah: (Default)
I made a pan of this tonight and it was awesome. The original recipe, courtesy of Nigella Lawson, feeds 16, so as you can imagine I scaled it back a bit. This is roughly a third of the original version, which still fills a 9 x 13 pan.

450 g rigatoni
50 g parmesan

meat sauce:
1 onion
1 carrot
2 slices bacon (unsmoked if possible)
1 stick celery (I subbed another carrot for this as I didn't have it)
1 glove garlic
50g butter
2 tablespoons olive oil
500g ground beef
5 chopped roma tomatoes
1 can tomato paste
a few glugs of red wine
1 bay leaf
about 1 cup water, swilled in the tomato paste can

You can imagine how it all comes together: dice the veggies, garlic, and bacon, fry gently in olive oil and butter, add the beef and brown, then add the rest of the ingredients. Simmer for about an hour. It should be noted that this is a slightly tomatoey meat sauce and not a tomato sauce. The tomato paste I added is actually far more than Nigella calls for (because I like tomato), and it still wasn't super tomatoey.

Bechamel sauce. I actually didn't follow Nigella's recipe but just used my usual one: equal parts butter and flour to make a roux, then slowly whisk in milk until the sauce is the consistency you want. Then salt, pepper, and nutmeg to taste. Cook until it doesn't taste floury.

Preheat oven to 400 and cook the pasta until al dente.

Drain pasta, then put it in a casserole dish. Add the bechamel, then the meat sauce, then throw some grated parmesan cheese over that puppy. Bake for 20-30 minutes.

I have enough of this to feed me for a week. I'm going to pack it up for lunches, but hopefully a couple of my friends get to enjoy it as well! :)


chavvah: (Default)

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