Rigatoni Bolognese

This is how I always serve Bolognese Sauce.  The idea came from my sister (an excellent cook - and provider of many family standard recipes!) and is based upon Marcella Hazan's Baked Green Lasagna with Meat Sauce from The Classic Italian Cookbook.  It is much easier this way.  It is also a great do ahead - the Bolognese sauce can be made weeks ahead and frozen, and the pasta can be put together an hour or so ahead and kept in a warm oven.  This will serve 6 generously.

Ingredients:
1 quart Bolognese sauce
2 cups bechamel sauce (recipe follows)
1 pound rigatoni rigate  - my standard brand is DeCecco
1/2 to 1 cup grated Parmesan cheese to taste

Bechamel Sauce

Ingredients:
4 T. unsalted butter
4 T. flour
2 cups milk
pinch of grated nutmeg
salt and pepper to taste

1.  Melt butter in a small sauce pan.

2.  Add flour and whisk until no lumps of flour remain.

3.  Add milk and bring a a simmer for about 2-3 minutes, stirring constantly until sauce thickens.

4.  Season to taste with nutmeg, salt and pepper.

Prepare rigatoni according to package directions for al dente.

Mix bolognese, bechamel and grated cheese with the pasta.

 
Serve immediately with additional Parmesan cheese, or pour into an oven proof baking dish and keep in a warm oven until ready to eat.