Pasta Bake
Risoni layered with beef and bacon ragù, fresh basil and béchamel, topped with tasty cheese and grilled until golden. Classic weeknight comfort food.
Bechamel Sauce
Directions
Combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat.
Remove from heat and set aside for 15 minutes to infuse.
Strain the milk mixture through a fine sieve into a large jug. Discard solids.
Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth.
Gradually add the remaining milk, whisking until smooth and combined.
Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon.
Remove from heat. Add the parmesan and stir until cheese melts.
Taste and season with nutmeg, salt and white pepper.
Directions
Cook risoni in a large saucepan of boiling salted water, following packet directions, until tender. Drain well.
Meanwhile, heat oil in a large deep frying pan. Add onion and bacon. Cook, stirring, for 3 minutes or until browned and tender. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 3 minutes or until browned. Add garlic, herb sprigs and wine. Simmer for 1 minute. Stir in tomatoes. Simmer for 15 minutes. Remove and discard herbs.
Preheat grill on high. Spoon risoni into an 8-cup-capacity flameproof baking dish. Spread evenly to level. Top with mince mixture. Spread to level. Arrange basil in a single layer over mince. Pour over béchamel. Sprinkle with cheese. Grill for 2 minutes or until cheese is melted and golden. Serve sprinkled with extra basil.