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Torta di Rigatoni

5/16/2020

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Picture
Because of all the free time I have at home due to our quarantine, I've been making beautiful food that no one will see except my starving husband who doesn't care how it looks.
Here is a really fantastic Ragu recipe that you can present beautifully to friends once lockdown is over or just mix it all up with the rigatoni and shove it in your mouth.
Picture
INGREDIENTS
  • Extra virgin olive oil
  • 14 OZ. of rigatoni (N.32 if possible. They are longer than N.26 rigatoni)​
  • 5 OZ. of pancetta
  • 1 cup of finely diced celery
  • 1 cup of finely diced onion
  • 1 cup of finely diced carrot 
  • 3/4 Lb of ground beef
  • 3/4 Lb of ground pork
  • 1/2 CUP of red wine
  • 3 TBSP  of tomato paste
  • Bouquet garni (sage, rosemary, bay leaf, thyme)
  • 6 CUPS of beef broth. heated
  • 1/4 cup milk
  • 2 eggs
  • Parmigiano Reggiano cheese
  • Butter
  • Salt and pepper to taste
 
For the Béchamel
  • 2  TBSP of flour
  • 2 TBSP of butter
  • 1 1/2 CUPS of milk
  • 1/8 TSP nutmeg
  • Salt
  • Pepper

For the torta di rigatoni recipe
Sauté the bacon, celery, onion and carrots together in a large saucepan with a thin layer of butter. Cook for about 5 minutes until vegetables soften.

Brown the meat in a separate pan with 2 tablespoons of oil over high heat, crumbling it with a spoon. After about 5 minutes, add it to the vegetable mix, pour in the wine, stir and cook for 3-4 minutes; season with salt and pepper, add the tomato paste and bouquet garni and cover everything with the boiling broth. Cook gently for at least 2 1/2 hours, adding a couple of ladles of broth from time to time, if it becomes too dry.
​At the end, add the milk and cook for another 10 minutes. Remove from the heat.
In a bowl, add about a 1/2 cup of the ragu to the eggs and give a quick whisk. Add another 1/2 cup and mix again. (you don't want the eggs to cook in the hot ragu) Now add egg mixture back into ragu and stir well. 

For the Béchamel
First, prepare the roux: melt the butter, add the flour stirring with a whisk, and season with salt and nutmeg.
Bring the milk to a boil, pour in the roux and, stirring constantly, cook for 4-5 minutes, until the bechamel is glossy and thick.

For the torta
Boil the rigatoni (drain them 1 minute before the instructions on the package), being careful not to break them. You want them to be able to stand up in the mold and not over coked.

Arrange the rigatoni vertically in a hinged mold (9 1/2 inch cheesecake mold) buttered on the bottom and the edges. Spread the ragù on the rigatoni. Gently press and move the ragu around attempting to fill the rigatoni with the sauce. Then pour the béchamel on top of the Ragu. Add some soft butter and grated Parmigiano cheese on top of that.

Bake at 375°F in oven for about 20-25 minutes, until the surface has a nice golden crust.

Let Rigatoni rest for about 10 minutes before removing the mold. Use a sharp knife around the edge to help unstick the pasta.

​The reason for all of this effort is for the beautiful presentation of the vertical pasta.  If you don't have the time or energy for all of this, the ragu is really delicious even if you just mix it all up in the rigatoni. The sauce recipe is a keeper!





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    I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.

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  • Home
  • Travelogues
    • India >
      • All Around India!
    • Asia >
      • Pangulasian Island Resort, Philippines
      • A Trio of Must Visit Sanctuaries in Borneo
      • Singapore Hawker Center Food Tour
      • Thailand & Vietnam
      • Angkor Wat, Cambodia
      • Africa >
        • Chefchaouen, Morocco
        • Madagascar
        • Namibia, Etosha National Park. Part 1
        • Namibia, Ongava Game Reserve. Part 2
        • Namibia, Desert Rhino Camp. Part 3
        • Namibia, Sossusvlei. Part 4
        • Gorilla Trek in Rwanda & Uganda
        • Tanzania & Zanzibar
      • Maldives
      • California >
        • Bear Valley Tough Mudder
        • Big Sur, California
        • Carlsbad, California. Pedago
        • Paso Robles, Tinker Tin Trailer Company
        • New Mexico >
          • The Albuquerque International Balloon Fiesta
        • Santa Barbara Auto Camp
        • Mike's 50th on Crystal Pier
        • Not Napa Wine Tastings.......
        • Sequioa & Kings Canyon
    • Europe >
      • 120 miles on The Tour du Mont Blanc
      • Paris >
        • Museum of Fairground Art
        • Oysters in Paris
        • Wine Before Coffee
        • Travel to Paris. A true addiction of mine.
        • Superman, Le Retour!
      • Amsterdam >
        • Rent Your own Boat in Amsterdam!
      • Italy >
        • Chianti Wine Region, Italy
        • Villa Jovis Hike on the Island of Capri
        • Manarola to Vernazza Hike
        • Drinking Our Way Through Umbria
      • Iceland, Part 1
      • Iceland. The Ring Road, Part 2
      • Greece, Mykonos & Santorini
    • Oceania >
      • Driving Through New Zealand
      • Moorea
    • Caribbean Islands >
      • Turks & Caicos
      • St. Lucia
      • Barbados >
        • Little Good Harbour Wedding
    • Mexico >
      • Valle de Guadalupe
      • Oaxaca Cooking Classes
      • Bubble Island, Cabo Azul
      • My Constant Heaven
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      • Costa Rica
    • South America >
      • Comuna 13 Graffiti Tour, Medellin
      • Guatape, Colombia
      • Bogota Bike Tours, Colombia
  • Recipes
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      • Peach Tarts with Goat Cheese and Honey
      • Asparagus and brie puff pastry with thyme honey
      • Savory Dutch Baby with Bacon & Mushrooms
      • Caramelized Onion & Balsamic Tomato Tarts
      • Italian Sausage & Egg Bake
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      • Leek and Pancetta Quiche
      • French Omelet
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      • Short Rib Chili
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      • Greek Panzanella
      • Potato Salad with Pancetta, Rosemary, and Lemon
      • Pasta Salad with Cherry Tomatoes and Green Olivada
      • Chunky Crunchy Heats of Palm Salad
      • Asian Chicken Salad
      • Orzo Chicken Salad With Tarragon Dressing
      • Grilled Vegetables with Sun Dried Tomatoes and Goat Cheese Pasta Salad
      • Corn, Chickpea, Tomato & Feta Salad
      • Power Protein Bowl
      • Greek Quinoa Salad
      • Broccoli Slaw
      • Baby Potato Salad with Radishes and Celery
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      • Tangy Herb Sesame Slaw
      • Greek Avacado Chicken Salad
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      • Mexican Street Corn Salad
      • Vegetarian Chorizo Tacos
      • Chipotle Quiona Sweet Potato Tacos with Pomegranate Salsa
      • Thomas Keller's Creamed Pearl Onions
      • Spaghetti Squash & Black Bean Tacos with Queso Fresco From the Smitten Kitchen Cookbook
      • Warm Winter-Vegetable Salad
      • Miznon's Cauliflower
      • Roasted Butternut Squash Casserole
      • Bacon Roasted Roots with Rosemary Honey
      • Summer Squash Gratin
    • Chicken >
      • Cashew Chicken
      • French Chicken Casserole
      • Sichuan Bang Bang Chicken
      • Pollo Asado
      • Sweet-and-Spicy Chicken
      • Kung Pao Chicken
      • Spicy Chicken Stir-Fry With Celery and Peanuts
      • Instant Pot Butter Chicken
      • Stewed Chicken Legs and Thighs with Fresh Herbs and Olives
      • Chicken Satay With Peanut Sauce
      • Simple Chicken Tacos
      • Greek Chicken
      • Cashew Chicken Stir Fry
      • Korean Chicken Bowls
      • Korean Chicken Kabobs
      • Baked Chicken With Potatoes, Cherry Tomatoes and Herbs
      • Jalapeno Dijon Grilled Chicken Thighs
      • Crispy Mustard-Roasted Chicken
      • Coq au Vin in the Instant Pot
      • Caramelized Black Pepper Chicken
      • Chicken Buddha Bowl
      • Greek Avocado Chicken Salad
      • Chicken & Broccoli Quinoa Casserole
      • Pretzel-Crusted Chicken
      • Orzo Chicken Salad With Tarragon Dressing
      • Creamy Dijon Chicken Quinoa
      • Chicken Tikka Masala
      • Cheesy Chicken Quinoa Mexican Bake
    • Meats >
      • Filipino Pork Adobo
      • Swedish Meatballs
      • Birria Tacos
      • Pork Adobo Tacos
      • Filet Mignon with Mustard & Mushrooms
      • Pork Adobada
      • Sartù Di Riso
      • Turkey Meat Loaf with Sage Gravy
      • Tri-Tip Steak With Tiger Bite Sauce
      • Pork-and-Ricotta Meatballs in Parmesan Broth
      • Red Wine Braised Short Ribs.
      • Beef Bourguigonne Potpie
      • ​Turkey and Sausage Stuffed Sweet Potatoes
      • Seared Steak with Brussels Sprouts and Almonds
    • Fish >
      • Cajun Honey Butter Salmon
      • Bang Bang Shrimp Tacos
      • Grilled Salmon with Lemon Relish
      • Grilled Glazed Salmon Sandwiches with Bacon
      • Cedar Plank Salmon with Blistered Tomatoes
      • Slow-Baked Salmon with Lemon and Thyme
      • Seared Scallops with Herb-Butter Pan Sauce
    • Noodles >
      • Birria Ramen
      • Thai Coconut Curry Raman
      • Chicken Khao Soi
      • Thai Peanut Chicken Ramen
      • Spicy-Sweet Sambal Pork Noodles
      • Beef & Broccoli with Udon Noodles
      • Crispy Caramelized Pork Ramen Noodle Soup
      • Instant Pot Pho
      • Thai Coconut Curry Noodle Soup
      • Thai Red Curry Noodle Soup
      • Thai Green Curry Chicken Soup
      • Pork Dan Dan Noodles
      • Thai Peanut Chicken Noodles
      • Thai Shrimp Noodles
      • Spicy Peanut Noodles with Chili Garlic Oil
      • Spicy Garlic Butter Noodles
    • Pasta >
      • Family Spaghetti from The Bear
      • Baked Feta Pasta
      • Cheater Chicken Parmesan Pasta
      • Spaghetti al Limone with Chef Frank Prisinzano
      • Torta di Rigatoni
      • Cheesy Lemony Zucchini Orzo
      • Bolognese
      • Butternut Squash Baked Pasta
      • Cacio e Pepe with Arugula and Lemon
      • Handmade Semolina Pasta
      • Adult Mac & Cheese
      • Lemon Garlic Shrimp Pasta
      • Pasta with Sausage, Basil & Mustard
      • Greek Lasagna (Pastitsio)
      • Spaghetti with Warm Bacon Mushroom Vinaigrette
    • Pizza >
      • Nancy Silverton's Pizza Dough
      • White Mushroom Pizza
      • Roasted Garlic and Artichoke Pizza
      • Beet Pesto Pizza with Kale and Goat Cheese
      • Caramelized Butternut Squash, Crispy Kale & Fontina Pizza
      • Shrimp Pizza with Spicy Peanut Butter Sauce
      • Walnut Pesto Pizza with Coppa and Roma Tomatoes
    • Sandwiches & Paninis >
      • Grilled Ham & Gruyere Cheese Sandwich
      • Carnitas and Apricot Preserve Grilled Cheese Sandwich
      • Feta, Yam & Candied Bacon Panini
      • PB & J with BACON
      • B.L.A.S.T.
      • Squash, Manchego and Balsamic-Onion Grilled Cheese
      • Beet and Arugula Grilled Cheese
      • South West Spicy Chicken Panini
      • Veggie Sandwich
      • Paninis that need attention
    • Burgers >
      • Chicken Burgers with Red Cabbage and Apple Slaw
      • Turkey Burgers with Goat Cheese and Citrus Glaze
      • Thai Curry Turkey Burgers
      • Chicken Burgers with Rosemary Mayonnaise
      • Truffle Burgers With Truffle Aioli
      • Chicken Ranch Bacon Burgers
      • Peanut Butter, Bourbon Bacon Jam, Pimento Cheese Burgers
      • Asian Turkey Burgers with Sriracha Mayo
      • Black Bean Burgers
    • Bad Ass Bars >
      • Spiced Banana Date Muffins
      • Tony's Peanut Butter Protein Bars
      • Melissa's Kind Bars
      • Sesame-Peanut Bars
      • Trail Mix Granola Bars
      • Aussi Bites
    • Tarts & Galettes >
      • French Onion Tart with Bacon
      • Artichoke Tart
      • Zucchini & Goat Cheese Tart
      • Savory Mushroom & Goat Cheese Tart
      • Curried Squash Galette
      • Mushroom and Leek Galette with Gorgonzola
      • Beetroot & Feta Tart
    • Risotto >
      • Mushroom Risotto with Truffle Oil
      • Beet Risotto
    • Appetizers, Salsa & Sauces >
      • Chile Pasilla Oaxaqueno Salsa
      • Artichoke Tapenade
      • Salsa Verde
      • Milo's Mom's Salsa
      • Romesco Salsa
      • KC-Style Chipotle BBQ sauce
      • Green Olive Tapenade
      • Rosemary Roasted Cashews
      • Cilantro Chile Almond Dip
      • Cilantro Hummus
  • Must See Films
  • Rebecca's Page
    • Introducing Rebecca
    • Rebecca's First Vacation
    • Rebecca's Weekend with Bonnie
    • Family Weekend At Bubble Island (Cabo Azul)
    • Rebecca's Summer Weekend
    • Ezy Rollin Rebecca
    • Rebecca's weekend at Crystal Pier
  • World Color Challenge