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Baked Barilla® Whole Grain Rotini with Creamy Bolognese Sauce and Peas (Rotini Integrali Barilla con Ragu di Carne Cremoso e Piselli)

Ease of preparation:  

Prep Time: 10 minutes

Cook time: 2 hours 55 minutes

Servings: 4-6

Regions: 

Wine pairing: Red



Ingredients

1 boxBARILLA Whole Grain Rotini
8 ouncesbeef chuck, ground
8 ouncespork shoulder, ground
4 tablespoonscelery, diced
4 tablespoonscarrots, diced
4 tablespoonsonion, diced
2 ouncesItalian pancetta
2 tablespoonsolive oil
to tastesalt
to tastefreshly ground black pepper
3 tablespoonstomato paste
2 cupsgreen peas, frozen
½ cupParmigiano cheese, grated
1 ouncebutter, room temperature
4 cupsmilk
9 tablespoonsbutter
6 tablespoonsflour


GRIND the vegetables with the pancetta in a food processor for 1 minute, until very finely ground. Place mixture in a pot with the oil and cook for 20 minutes over medium-low heat.
ADD the meat and cook for 30 minutes, being sure to crush the meat in the pan as finely as possible. When the meat starts to stick to the bottom of the pan, deglaze with the white wine, being sure to scrape off all of the stuck pieces from the bottom of the pan. Reduce well until dry, about 5 minutes. Season mixture with salt and pepper.
COVER the ground meat and vegetable mixture with water and add the tomato paste. Simmer, covered slightly, until the water is completely evaporated, about 1 hour.
STIR in green peas the last 30 minutes. Add the room temperature butter during the last minute.
MEANWHILE, prepare the béchamel. In a separate sauce pan, heat the milk until simmering, about 7 minutes on high heat. About 2 minutes before the milk comes to a simmer, add the oil and butter to another sauce pan, heat until melted and add the flour.
COOK until bubbling, about 30 seconds over medium-high heat. Whisk in the hot milk and simmer for 20 minutes.
PREHEAT the oven to 375 F. Meanwhile, cook pasta half the recommended cooking time. Drain and toss with the meat sauce and béchamel sauce.
TRANSFER the béchamel, meat sauce, and pasta mixture into a greased 9x13 baking dish, sprinkle the Parmigiano on top, and bake for 35 minutes.
REMOVE from the oven and allow to rest 10 minutes before serving




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