Ragu Casserole with Garlic Sauce
This is what I mean by a page turner—a recipe that
requires other recipes. The white sauce though is a pretty quick
fix though. This can be assembled like a lasagna, but I like to get
it into the oven with a bit less fuss. Serve with a big green
salad. Serves 4 or 5.
- 1/2 pound dried pasta, a fluffy shape, like corkscrews
- 2 cups white sauce (recipe follows)
- 4 cups beef ragu (see beef ragu)
- 1/3 cup bread crumbs
- Grated parmesan cheese
- 4 Tablespoons butter
- 4 Tablespoons flour
- 3 cloves garlic, peeled and crushed
- 2 cups milk
- Salt and pepper
- Make the white sauce while cooking off the pasta.
- White sauce: Melt the butter and stir in the
flour. Add the garlic and stir until the garlic begins to
- Gradually whisk in the milk, making sure it is always smooth.
Stir in salt and pepper to taste and gently simmer for about 5
minutes. Fish out the garlic, mash it, and stir it back in.
- Drain the pasta and toss with the ragu. Put it in a baking
dish. Pour the white sauce over the top and sprinkle with bread
crumbs. Bake until brown and bubbly. Serve with parmesan
This Archived Page created between 1994 and 2001. Modified August 2007