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Baked Elbows with Bechamel Sauce, Green Peas and Bolognese Ragu
Elbow Gratinati con Ragu'di Carne e Piselli

Ease of preparation:  

Prep Time: 25 minutes

Cook time: 2 hours

Servings: 4-6

Regions: Emilia-Romagna

Wine pairing: Red

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Ingredients

1 box BARILLA Elbows
1/4 cuponions, finely chopped
1/4 cupcelery, finely chopped
1/4 cupcarrots, finely chopped
1/4 cupextra virgin olive oil
1 poundground beef
1/4 cupdry white wine
3 cupswater
1 can (3 tablespoons) tomato paste
to tastesalt
to tastefreshly ground black pepper
1 stick (4 ounces)butter
4 tablespoonsflour
4 cupsmilk
1 cupfrozen green peas, thawed
1 cupParmigiano cheese, grated


Bolognese Sauce:
PROCESS onions, celery and carrots in a food processor until finely minced.
HEAT oil in a large skillet. Add minced vegetables and saute over medium high heat for 2 minutes.
ADD ground meat; cook until meat sticks to bottom of pan. Add wine; scrape browned bits of meat on bottom of pan into wine and saute until wine is reduced.
COVER meat with water; stir in tomato paste; season with salt and pepper. Cook at least 1-2 hours or until meat is tender and sauce is thick.
PREHEAT oven to 350 degrees.
BRING a large pot of water to a boil.
Bechamel Sauce:
MELT butter in a 4-quart pot. In a separate saucepan, heat milk.
ADD flour to melted butter. Cook 2-3 minutes, stirring with a wire whisk. Add hot milk gradually, beating mixture with a whisk until thickened. Set aside.
COOK pasta 4 minutes. Drain well. Toss hot pasta with bechamel and meat sauce.
ADD green peas. Pour mixture into a 13 x 9 inch glass baking dish. Top with cheese.
BAKE 20 minutes; let rest 5 minutes before serving.




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