Penne with Bolognese Ragu Baked in a Crock

Lisa made this for dinner recently - penne pasta with Bolognese ragu, topped with cheese and baked in these cool red ceramic crocks her pack rat grandfather had stashed away.The crocks are 6" diameter and 2 1/4" tall. The ingredients are enough to make two of these but if you have something similar, close to the same size or glass casserole this should work with a little adjustment.

Just looking at this, you know it's going to be delicious, and it was!

Ingredients for the Bolognese ragu -
   
3 tbs olive oil
2 tbs unsalted butter
1/2 sweet onion finely diced
1 rib celery finely diced
1 medium carrot finely diced
1/4 lb ground chuck
1/4 lb ground pork
1/2 cup red wine
1/2 cup milk
1/8 tsp freshly grated nutmeg
2 cups whole peeled San Marzano tomatoes with their juice coarsely chopped

Put the oil, butter and onion in a saucepan over med high heat and saute until the onion has turned a golden color

Add the diced carrot and celery and continue sauteing for several minutes.

Add the meat, breaking it up with a wooden spoon. Add a little salt and cook stirring until the meat has browned.

Add the wine and continue stirring occasionally until it has evaporated. Add the milk and nutmeg and continue to cook.

Add the tomatoes and stir until they start to bubble then turn down the heat to simmer.

Meanwhile get the water boiling for the pasta. When it comes to a rolling boil add half a box of penne. Boil for only half the time recommended on the box - about 5 minutes - it will finish cooking in the sauce later.

Add the pasta to the sauce along with a couple dollops of ricotta and stir in. If it seems too thick add a little water to loosen it up. Spoon the pasta and sauce into the crocks. 


The cheese mixture for the top - ricotta, shredded mozzarella, garlic, fresh oregano, flat leaf parsley, olive oil. Spread evenly on top of the pasta in the crocks:

   
Bake at 375 for 30 minutes or until the top looks nice and golden.

Let rest for 15 minutes.

Enjoy with a good mixed green salad, some sliced mellon and a couple glasses of red.