Wine-Braised Beef Pasta Bake

For your Shopping Cart:

Using leftovers isn't just resourceful, it's delicious! In this baked pasta dish, we use tortiglioni and béchamel to complement a hearty, wine-braised beef.

Ingredients:

• 12 ounces braised meat, hand chopped roughly
• 1 cup braised meat sauce
• 1 (1-pound) package DeLallo short cut pasta (Mezzi Rigatoni, Farfalle or Fusilli)
• 3 cups Béchamel
• 4 ounces Parmigiano-Reggiano, freshly grated
• 1 tablespoon butter

Béchamel (see recipe for instructions)

• 6 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups of hot milk
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg

Directions:

Roughly chop Brasato. Warm Brasato pieces in a saucepan over low to medium heat in its own sauce.

In the meantime, prepare the Béchamel and preheat oven to 350°F.

Bring a pot of water to a boil. Once boiling, salt, and then add pasta. Cook for approximately 5 to 6 minutes, allowing for a half-cooked pasta, as it will continue to cook in the oven. Drain, do not cool pasta.

In a large, buttered baking dish, layer pasta, Béchamel and braised meat. Be sure to include the sauce or juice from the meat so that your dish will not be too dry. Continue in this way until you have used all ingredients, saving the grated Parmigiano for the top.

Bake for 20 minutes or until cheese is melted.

Serves 6 Printer-friendly version