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1
Meat sauce:
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2
Heat butter and oil in large skillet over med.-high heat. When butter foams, add onion, carrot, celery, cook, stirring until veggies lightly golden and soft, 4-5 minute
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3
Add veal and pancetta, cook, stirring, until meat lightly colored, 5-6 minute.
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4
Raise heat to high and add wine. Cook until wine almost all reduced, 3-4 minute
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5
Add tomatoes and broth, and season with salt and pepper. Bring sauce to boil. Reduce heat to low and cover skillet with lid slightly askew. Cook 1 to 1-1/2 hours, or until sauce has med.-thick consistency. Stir a few times during cooking.
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6
Bechamel sauce:
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7
Heat milk in small saucepan over low heat.
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8
Melt butter in medium saucepan over med.-low heat. When butter foams, add flour and stir 2-3 minute without letting flour turn brown.
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9
Add milk to butter all at once and mix quickly. Season with salt and cook, mixing constantly, until sauce has med.-thick consistency and is smooth and velvety, 3-5 minute (If too thick add bit more milk).
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10
Remove from heat, cover pan, refrigerate until ready to use.
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11
Preheat oven 400u00b0F Generously butter large deep baking dish.
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12
Bring large pot of water to boil. Add salt and Rigatoni. Cook, uncovered, until tender, but firm to bite. Drain pasta and place in large bowl.
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13
Add meat sauce, 1 cup bechamel and 1/3 cup cheese. Mix thoroughly and place in baking dish. Top with Bechamel and sprinkle cheese over top, dot with butter.
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14
Bake 10-15 min., or until cheese melted and pasta nice golden color.
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15
Prepare ahead:
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16
Meat sauce day ahead. Reheat when ready to use.
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17
Bechamel few hours ahead.
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18
Pasta cooked and assembled with sauces one hour ahead.
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19
Bake just before serving.
