Ingredients

Ingredients For the ragù

• 1 L meat broth
• 125 g red wine
• 75 g ground beef pulp
• 75 g minced veal pulp
• 75 g minced pork meat
• 60 g celery
• 50 g flat bacon
• 50 g onion
• 50 g carrot
• 50 g milk
• 30 g tomato paste
• 2 pcs eggs
• Parmigiano Reggiano Dop
• aromatic bunch (sage, rosemary, bay leaf, thyme)
• butter
• extra virgin olive oil
• salt
• pepper

Ingredients For the bechamel

• 250 g milk
• 20 g flour
• 20 g butter
• nutmeg
• salt

For the rigatoni cake recipe, cut the bacon, celery, onion and carrot into small cubes and cook them in a large saucepan in a thin layer of butter.
Brown the minced meat in a separate pan with 2 tablespoons of oil over high heat, shelling them with a whisk. After about 5 minutes add them to the sauté, blend with the wine, mix and leave to flavor for 3-4 minutes; salt and pepper, add the tomato paste, the aromatic bunch and cover everything with the boiling broth. Let cook gently for at least 2 hours and 30 minutes, adding a couple of ladles of broth from time to time, if it dries too much. At the end add the milk and cook for another 10 minutes.

FOR THE BESCIAMELLA
Prepare the roux: melt the butter, add the flour mixing with a whisk and season with salt and nutmeg.
Bring the milk to a boil, pour in the roux and, continuing to stir, cook for 4-5 minutes, until the béchamel sauce is shiny and dense.

FOR THE CAKE
Boil the rigatoni (drain them 1 minute before the indications on the package) and taking care not to break them.
Mix the meat sauce with the eggs; keep 7-8 tablespoons aside and season the rigatoni with the rest.
Place the rigatoni on their feet in a hinged mold (ø 24 cm) buttered on the bottom and edges. Spread the ragù on the rigatoni, then the béchamel, a few flakes of soft butter and a couple of spoons of grated Parmesan.
Bake in ventilated mode at 190 ° C for about 20 minutes, until the surface has a nice golden crust.

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