Rigatoni Al Forno
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon olive oil
- 150 g round beef
- 3 tablespoon tomato paste
- 200 ml vegetable stock
- 200 ml cream
- 1 tablespoon butter, cold
- 1 tablespoon parmesan, freshly grated
- salt
- Cayenne pepper
- 400 g riatoni
- 150 g cooked ham
- 200 g Edam cheese, rated
Print Recipe
Pin Recipe Instructions
- For the sauce, heat the olive oil in a saucepan. Add the minced meat and stir-fry until it is brown and crumbly. Stir in 1 tablespoon tomato paste and fry briefly. Deglaze with the vegetable stock, add the cream and bring to the boil. Stir in the rest of the tomato paste and let the sauce simmer for at least 30 minutes. Then melt the butter in it and season the sauce with salt, cayenne pepper and parmesan.
- Cook the rigatoni according to the instructions on the packet in plenty of salted water until they are firm to the bite, stirring occasionally. Drain and drain into a sieve, then return to the saucepan.
- Cut the ham into strips 1/2 to 1 cm wide. Add the sauce to the rigatoni and heat everything. Stir in the ham strips and only briefly heat them up.
- Preheat the oven to 180 ° C. Pour the pasta mixture into a large baking dish or distribute evenly on four small ovenproof dishes. Scatter the grated Edam cheese on top. Bake on the middle rack until the cheese is golden yellow.
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