Sausage and Pasta Bake Ragu

SERVINGS

This recipe serves four but is easily doubled or tripled for a larger group.

INGREDIENTS

For the Ragu:

• 2 tbs extra virgin olive oil
• 3 tbs butter
• 1 onion – chopped
• 2 garlic cloves – chopped or minced
• 2-3 lbs italian sausage – meat crumbled
• 1 cup white wine – one you would enjoy drinking
• 1-2 tbs tomato paste
• ½ cup chicken stock
• salt and freshly ground pepper – to taste
• pinch of red pepper flakes

METHOD

1. Preheat Oven to 350º
2. In a large skillet over medium heat, warm the olive oil together with the butter.
3. Add the onion and sauté for a few minutes before adding the garlic.
4. Cook, stirring frequently for a few minutes until the onion is translucent being careful to not burn the garlic.
5. Add the ground beef and the sausage meat and continue to cook until all redness disappears.
6. Deglaze with the wine and cook until the aroma from the wine dissipates.
7. Add the tomato paste and the chicken stock and cook until the liquid has reduced by about half.
8. Season with the salt, freshly ground black pepper and red pepper flakes and set aside.

INGREDIENTS

For The Bechemel:

• 2 tbs butter
• ¼ cup flour
• 2 cups milk – heated to almost simmer
• pinch of salt
• pinch of nutmeg – to taste
  
  

METHOD

1. In a saucepan over medium heat, melt the butter.
2. Slowly add the flour and cook, stirring, until the flour is completely incorporated into the butter.
3. Add the warm milk and cook, continually whisking, until the sauce thickens. Remove from the heat, cover and set aside.
4. Have ready, 1 pound of short pasta such as penne. ½ cup freshly grated cheese, your favorite, and breadcrumbs for dusting.
5. Bring a pot of salted water to a boil. Add the pasta and cook only until slightly al dente. Drain the pasta and return it to the pot.
6. Add the ragu and mix well.
7. Add the béchamel together with the freshly grated cheese and mix well to combine.
8. In a lightly oiled baking dish, dust with the breadcrumbs and add the mixture without packing down too much.
9. Top with a little extra sauce and bake in the preheated oven for about 15-20 minutes.

My family likes this dish a little creamier so I do the béchamel 1 ¼ or 1 ½ times. 

Buon Mangiati!