Entree: Pasticcio di Tagliatelle con Ragu, Salsiccie, e Besciamella (Baked Pasticcio of Tagliatelle with Ragu, Sausages, and Bechamel)
This baked pasta is for when you are in the mood to cook. It can be made a day or two in advance and baked later. We recommend you add at least an extra 10 minutes in the oven if the dish has been chilled. The Béchamel Sauce requires a lot of attention and a slow hand, so be patient. Béchamel Sauce is as fundamental to Italian cooking as tomato sauce. Cheers, Tina
Category : Wine Club Award Celebration Dinner 2009
INGREDIENTS:
Pasta:
- ½ lb dried Tagliatelle or ½ lb fresh pasta cut in Tagliatelle strips (slightly larger than Fettucine - also a good substitute dried or fresh.)
- 1 tablespoon olive oil
- ¼ lb sweet Italian sausages (but this dish could handle the hot sausages if you prefer)
- Salt to Taste
- ¼ cup freshly grated Parmesan
Béchamel: (you will only use half in the final dish, so you can make double with this amount, or cut the ingredients in half)
- 2 ½ cups milk (we used 2% and it was fine)
- 4 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- ¼ teaspoon Salt
- 1/8 tsp freshly grated nutmeg (or use same amount of dried nutmeg)
Southern-Style Ragu with Pork:
- 3 tablespoons Extra-Virgin Olive Oil
- 1 small Onion, very finely chopped
- 2 large Garlic cloves, very finely chopped
- 1 small Carrot, chopped
- 1 small Celery Rib with leaves, chopped
- 1 tablespoon chopped fresh Flat-Leaf Parsley
- ½ lb ground Pork
- 1 teaspoon Fennel Seeds, ground
- ¼ cup Le Casque Cabernet Franc (or other dry red wine)
- 2 tablespoons Tomato Paste dissolved in ¼ cup Water
- 2 cups fresh or canned drained cut Tomatoes chopped
- Salt and Freshly Ground White Pepper to taste
DIRECTIONS:
STEP 1: Southern-Style Ragu with Pork
1. Warm olive oil in a saucepan pan over medium heat.
2. Sauté the onion and garlic until softened. About 4 minutes.
3. Add the carrot, celery, and parsley, and continue to cook, tossing occasionally, until the vegetables are soft, about 10 minutes.
4. Add the pork and fennel seeds. Use a wooden spoon to break up the meat.
5. Reduce the heat to low and sauté until the meat colors lightly, about 2 minutes.
6. Pour in the wine and let it evaporate, 3 minutes.
7. Stir in the thinned tomato paste, tomatoes, and ½ teaspoon of salt.
8. Partially cover and simmer over low heat for 1 hour, stirring occasionally.
9. Take off the heat, check for salt and ad pepper.
STEP 2: Béchamel Sauce (Make this while is cooking)
1. Heat the milk in a small sauce pan to just below boiling point, then set aside and keep warm.
2. Melt the butter in a larger heavy-based saucepan. Working over low heat, add the flour and stir with a wooden spoon or whisk to get rid of lumps. Let the flour and butter paste heat through for about 2 minutes stirring constantly. Do not let the paste brown.
3. Add the hot milk, a tablespoon at a time stirring constantly to incorporate it thoroughly. Continue to add the milk very slowly, just a few tablespoons at a time, until ½ cup is used up.
4. We recommend you turn off the heat as you add the rest of the milk in a very slow and gradual trickle, stirring all the time. If you are an old hand you can leave the heat on.
5. If lumps appear, you are probably adding the milk in too great a quantity, too quickly, or the heat is too high if you left it on. Should this happen turn off the heat and press the lumps against the side of the pan with a wooden spoon.
6. When all the milk has been added, simmer the sauce very gently for another 15 minutes or so, stirring constantly. Add the salt and nutmeg during the last 10 minutes of cooking.
STEP 3: Finishing and Putting the Dish Together
1. Warm the olive oil in a skillet.
2. Add the sausages and sauté gently until browned all over and cooked through, about 10 minutes.
3. Drain on paper towels and allow to cool. Cut into thin diagonal slices; set aside.
4. Bring 4 quarts of water to a boil. Add the tagliatelle and 1 tablespoon of salt. Stir occasionally to prevent the strands sticking. Half-cook the fresh or dried pasta.
5. Drain and, while the tagliatelle are still dripping slightly, toss with the hot ragu and set aside.
6. Preheat the Oven to 400 degrees.
7. Select a 9 x 12in baking dish. Place half the sauced tagliatelle in the dish, then cover with 4 tablespoons of béchamel.
8. Scatter some of the sliced sausages over that, and then sprinkle with some of the Parmesan.
9. Repeat the process with a second layer of ingredients, but finish with a layer of béchamel.
10. Bake the pasticcio in the middle of the oven until bubbly and golden, about 20 minutes. Allow to settle for 10 minutes before serving.
Yield: Serves 4-6