Preparation:
Add pasta to large pan of boiling water, boil 3 minutes
uncovered, until pasta is just tender; drain. Combine
ricotta, parmesan, eggs, and parsley in a medium bowl
Spread 1/3 of meat sauce over base of 16 cup (4 litre)
shallow ovenproof dish.Top with a third of the pasta,
and 1/2 the ricotta mixture.Repeat layering, finishing
with pasta. Pour white sauce over pasta, sprinkle with
cheddar. Bake uncovered in moderate oven about 1 hour,
or until cheese is melted and top browned.
Meat sauce: Heat oil in pan, add onions, garlic and mince;
cook ,stirring, until mince is browned. Stir in paste,
undrained crushed tomatoes, stock, wine and oregano;
simmer, uncovered, about 45 minutes or until sauce thickens.
White sauce: Melt butter in pan, stir in flour, stir over
heat until bubbling. Remove from heat; gradually stir in
milk, add mustard and nutmeg, stir over heat until sauce
boils and thickens. |
