Baked rigatoni with meat sauce (Rigatoni al forno col ragù) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

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Notes about this recipe

  • anya_sf on May 06, 2021

    Despite the small amount of cheese, this was rather rich, mainly due to the fatty Bolognese sauce. Although I prefer Americanized versions of this dish with more cheese and tomato and less fatty sauce, I appreciated this simpler Italian version and loved how the Bolognese and bechamel sauces were simply mixed together. With the ragu made ahead, this was very quick to prepare.

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