Italy Cooking Series | Rigatoni al Forno 🇮🇹 Ingredients Ragù 2 tbsp extra virgin olive oil 1 small onion, finely diced 1 small carrot, finely diced 1 celery stalk, finely diced 10 oz (300 g) ground beef 5 oz (150 g) ground pork ½ cup (4 oz / 120 ml) dry white wine 1¾ cups (14 oz / 400 g) passata 1 tbsp tomato paste 1 cup (240 ml) beef stock or water Salt Freshly ground black pepper Béchamel 2 tbsp (30 g) butter 2 tbsp (16 g) flour 2 cups (475 ml) whole milk, warmed Pinch freshly grated nutmeg Salt Pasta 1 lb (450 g) rigatoni ¾ cup (75 g) finely grated Pecorino Romano ½ cup (50 g) Parmigiano Reggiano Extra Pecorino for topping Butter for greasing the baking dish #cooking #recipe #rigatoni #pasta #rome