Pasticcio al Ragù Bolognese
Ingredients
FOR THE RAGÙ BOLOGNESE
Extra virgin olive oil: 1 tbsp
Pancetta (stesa): 2 oz. (finely chopped)
Onions: 1/2 cup (minced)
Carrots: 1/2 cup (minced)
Celery: 1/2 cup (minced)
Ground beef chuck: 10 oz.
Dry white wine: 1/2 cup
Whole milk: 1 cup
Tomato passata or crushed peeled tomatoes: to 1.5 cups
Kosher salt: to taste
Freshly ground black pepper: optional
FOR THE PASTICCIO
Rigatoni, mezzi paccheri, or tortiglioni: 8 oz.
Béchamel sauce: 1 cup
Grated Parmigiano Reggiano: 3/4 cup plus more as needed
Unsalted butter: for the baking dish
FOR FINISHING (OPTIONAL)
Parmigiano Reggiano (for crisp): 1/2 cup (grated)
Whole milk (for foam): 1/2 cup
Parmigiano Reggiano (for foam): 1/4 cup (grated)
Chef Michele Casadei Massari draws on his travels and classical Italian training to reinterpret ragù Bolognese in this Greek-inspired pasticcio, served at Lucciola with layers of pasta, béchamel, and Parmigiano Reggiano.
How to make Pasticcio al Ragù Bolognese
01.
Make the Ragù
- Heat the olive oil in a heavy-bottomed pot over low heat.
- Add the pancetta and cook gently until the fat renders, without browning.
- Add the onion, carrot, and celery and cook slowly until very soft and fragrant, about 10 minutes.
- Add the ground beef and cook gently, breaking it up, until no longer pink.
- Pour in the wine and simmer until completely evaporated.
- Add the milk and cook until fully absorbed, then stir in the tomato passata.
- Season with salt.
- Simmer uncovered over very low heat for at least 2 hours, stirring occasionally, until rich and cohesive.
- Adjust seasoning at the end.
- Keep warm.
02.
Cook the Pasta and Assemble
- Preheat the oven to 375°F and butter a baking dish.
- Bring a large pot of salted water to a boil.
- Cook the pasta until very al dente, then drain well.
- In a large bowl, combine the pasta with the warm ragù, béchamel, and Parmigiano Reggiano.
- Transfer to the prepared baking dish.
- Bake until bubbling and lightly golden on top, 25–30 minutes.
03.
Prepare the Parmigiano Crisp (Optional)
- While the pasticcio bakes, place small mounds of grated Parmigiano Reggiano on a parchment-lined baking sheet.
- Bake at 375°F until melted and golden, 6–8 minutes.
- Cool completely until crisp.
04.
Make the Parmigiano Foam (Optional)
- Warm the milk in a small saucepan.
- Add the Parmigiano Reggiano and whisk until melted.
- Transfer to a tall container and blend with an immersion blender until foamy.
05.
Serve
- Spoon the pasticcio onto warm plates.
- Finish with Parmigiano foam and a Parmigiano Reggiano crisp, if using.
