Rigatoni Bolognese Bake

• 3 tbsp olive oil
• 250 g carrots, peeled and finely diced
• 1 medium onion, finely diced
• 1 clove garlic, finely chopped
• 2 tbsp tomato paste
• 800 ml chopped tomatoes
• 2 tsp dried Italian herbs
• 50 g butter
• 50 g plain flour
• 300 ml semi-skimmed milk
• 300 ml vegetable stock
• 200 g cherry tomatoes, halved
• 500 g rigatoni pasta
• 125 g mozzarella, torn
• 50 g gouda, grated
• None None basil for garnish
• 450 g pork mince

1. Heat 2 tbsp oil in a large frying pan and fry the pork mince, breaking it up with a wooden spoon. Add the carrots, onion and garlic and fry for a couple more minutes. Stir in the tomato paste then pour in the chopped tomatoes and season with the Italian herbs, salt, pepper and a pinch of sugar. Simmer for 15 minutes.
2. Melt the butter in a saucepan, stir in the flour to create a smooth dough then, bit by bit, pour in the milk and stock while continually stirring to create a smooth sauce. Let it simmer for 5 minutes to thicken, stirring regularly and season to taste with salt, pepper and a pinch of nutmeg.
3. Heat 1 tbsp oil in a pan and fry the cherry tomatoes for 1-2 minutes and season with salt and pepper. Cook the pasta in boiling salted water for 5 minutes then drain and set aside.
4. Heat oven to 200u0b0C/180u0b0C fan/gas 6. Pour 1/3 of the white sauce into a 24cm baking dish and arrange the rigatoni pasta shapes vertically in the dish. Spoon over 3/4 of the bolognese sauce followed by the remaining white sauce. Finish off with the remaining bolognese, fried tomatoes, torn mozzarella and grated gouda. Bake for 35-40- minutes until golden brown and serve, garnished with a little fresh basil.

olive oil, carrots, onion, clove garlic, tomato, tomatoes, italian herbs, butter, flour, milk, vegetable stock, cherry tomatoes, rigatoni pasta, mozzarella, gouda, basil, pork mince

Taken from recipes-plus.com/api/v2.0/recipes/28757 (may not work)