| 1 box | BARILLA Rigatoni |
| 3-1/3 cups | milk |
| 8 tablespoons | butter, divided |
| 3 tablespoons | flour |
| to taste | salt |
| 1 stalk | celery chopped |
| 1 large | carrot, chopped |
| 1/2 cup | onion, chopped |
| 4 ounces | pancetta, chopped |
| 2 pounds | ground beef |
| 1 pound | ground pork |
| 1/2 cup | dry white wine |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/2 cup | tomato paste |
| 2-3/4 cups | water |
| 3/4 cup | green peas |
| 2/3 cup | Parmigiano Reggiano cheese, grated |
PREPARE bechamel and Bolognese sauces according to recipes below.
PREPARE Rigatoni according to package directions. Preheat overn to 375 degrees.
COMBINE Rigatoni, Bechamel sauce, Bolognese sauce, Parmigiano cheese and peas.
PLACE in a 13x9 inch pan and bake for 30 minutes.
BECHAMEL SAUCE:
HEAT milk in medium saucepan to just below boiling and keep warm.
MELT 4 tablespoons butter in a small saucepan and whisk or stir in a small amount of flour at a time. Cook and stir constantly for 4 minutes.
BRING milk to a boil and add butter mixture, stirring constantly. Add salt to taste.
BOLOGNESE SAUCE:
GRIND vegetables and pancetta in a food processor until fine.
MELT 4 tablespoons butter in a large pot and add vegetables and pancetta; cook over medium-high heat for 20 minutes.
ADD ground pork and beef and saute for 30 minutes or until cooked thoroughly.
ADD white wine to deglaze when the bottom of the pot begins to stick. Cook until wine is evaporated.
ADD water and tomato paste. Simmer until water is completely evaporated (approximately 2 hours).