RAGU AL FORNO

SLOW COOK

SERVES 4 - 6

FOR BECHAMEL

1/2 stick (60g) butter
3 tbsp all-purpose flour
1 pint (500ml) milk
salt, pepper, nutmeg
1 lb (500g) dried pasta
1 recipe classic ragu bolognese
3 tbsp freshly grated parmesan



Preheat oven to 400°F (200°C).
For bechamel, melt butter over medium heat in a heavy saucepan. Whisk in flour and cook until foaming, about 1 minute. Remove from heat and pour in milk gradually, whisking constantly. Return to heat and cook, whisking constantly, until sauce thickens, about 2 minutes. Bring to the boil and remove from heat. Add salt, black pepper, and nutmeg to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until just firm to the bite. Drain. Toss pasta with ragu, bechamel, and parmesan. Place in buttered 12in x 8in x 3in (30cm x 20cm x 7.5cm) oven-proof dish and bake until golden and crusty, 15 minutes. Leave to stand lor 5 minutes before serving.

WHICH PASTA?

Large tubes or shapes - rigatoni, penne, conchiglie.

THINK AHEAD

Assemble and leave to cool completely. Cover, unbaked and refrigerate up to 1 day in advance. Alternatively, freeze up to 3 weeks In advance. Defrost overnight in the refrigerator.