A rich, creamy and delicious dish, perfect for a special dinner with friends and family!
Ingredients:
Rigatoni 🍝 (300 g)
Ragù Bolognese 🍖 (500 g)
Basil ella (300 ml)
Provola 🧀 (200 g)
Grated Parmesan 🧀 (2 spoons + 2 spoons for garnish)
Black pepper 🌶️ (q.b.)
Sale 🧂 (q.b.)
Extra virgin olive oil (for cooking)
Preparation:
Prepare the ragu bolognese:
Start with the ragu, which takes time. In a large frying pan, bring extra virgin olive oil to a simmer with chopped onion and carrot. Add the ground meat (beef and pork) and cook until golden brown. Add tomato paste, salt and let it cook on low heat for 1-2 hours to allow the flavors to blend well.
Cooking the pasta:
In plenty of salted water, cook rigatoni pasta (about 10-12 minutes). Peel them and set aside, you may need a little boiling water.
Prepare the provola cream:
Cut the provola into small cubes and combine it with the pasta as well as half of the Tag basil, mixing well to obtain a creamy composition. Also add 2 tablespoons of grated parmesan for an extra taste!
Assemble the sheet pan:
In a pyrofila oven, pour half of the pasta with the seasoning. Distribute the ragu bolognese evenly over it. Add the rest of the pasta with the basil and mix gently.
Cooking in the oven:
Sprinkle the pasta with the rest of the beetroot and grated parmesan, then sprinkle with black pepper for a touch of heat. Bake at 200°C for 15 minutes, until it becomes golden and crispy on the surface.
To serve:
Once ready, let it rest for a few minutes outside the oven to let it settle. Then serve it hot and enjoy every bite!
Additional tips:
Variations: For an even richer dish, you can add a little mozzarella or some black olives for a Mediterranean touch.
If you want to make your dish lighter, try using a light béchamel or reducing the parmesan.
Crispy phase: for an even crunchier crust, you can add some chopped hazelnuts to the surface before cooking!
A creamy and rich dish that will make everyone happy!
