Rigatoni Bolognese Bake

• 3 tablespoons olive oil
• 1 pound ground pork
• 8 ounces carrots peeled and finely diced
• 1 onion medium, finely diced
• 1 clove garlic finely chopped
• 2 tablespoons tomato paste
• 2 cans diced tomatoes 14 oz each
• 2 teaspoons italian seasoning
• 3 tablespoons butter
• 1/3 cup flour
• 1 1/4 cups milk
• 1 1/4 cups vegetable stock
• 1 pound rigatoni pasta
• 3 ounces cherry tomatoes halved
• 1 cup mozzarella cheese grated
• 1/4 cup grated Parmesan chese
• basil leaves for garnish

1. Heat 2 tbsp of the oil in a large skillet on high heat. Cook the ground pork until browned, breaking it up with a wooden spoon. Add the carrots, onion and garlic and cook for 5 mins. Stir in the tomato paste. Add the diced tomatoes and Italian seasoning. Season with salt, pepper and a pinch of sugar. Bring to a boil. Reduce heat to low and simmer for 15 mins.
2. Melt the butter in a medium saucepan on medium heat. Gradually whisk in the flour. Add the milk and stock while continually whisking to create a smooth sauce. Cook for 5 mins to thicken, stirring occasionally. Season to taste with salt, pepper and a pinch of nutmeg.
3. Meanwhile, cook the pasta in boiling salted water for 7 mins. Drain and set aside.
4. Heat remaining 1 tbsp oil in a small skillet on medium heat. Cook the cherry tomatoes for 1-2 mins. Season with salt and pepper.
5. Preheat oven to 400u0b0F. Pour 1/3 of the white sauce into a 3-quart baking dish. Place pasta over the sauce. Layer with 3/4 of the bolognese sauce and the remaining white sauce. Top the remaining bolognese sauce, cherry tomatoes, and combined cheeses.
6. Bake for 35-40 mins until golden brown. Garnish with basil leaves.

olive oil, ground pork, carrots, onion, garlic, tomato paste, tomatoes, italian seasoning, butter, flour, milk, vegetable stock, rigatoni pasta, tomatoes, mozzarella cheese, parmesan chese, basil

Taken from www.yummly.com/recipe/Rigatoni-Bolognese-Bake-1400952 (may not work)