BAKED RIGATONI WITH AURORA SAUCE
Aurora sauce is a combination of bechamel, cream and tomato puree. My boys love this simple, quick dish.
Provided by mary winecoff
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make bechamel sauce using 6 tablespoons butter, flour and milk.
- (Melt butter, add flour and cook until bubbly, then add milk and whisk until thickened).
- Stir in tomato sauce.
- Add salt and pepper.
- Cook pasta until al dente.
- Drain, mix well with sauce and 1/2 of the Parmesan cheese.
- Turn into buttered oven dish.
- Mix remaining cheese with breadcrumbs.
- Top casserole with this mixture, then dot with remaining butter.
- Bake at 425 degrees for 10 minutes.
AURORA SAUCE
A combination of two fine sauces, great for eggs, poultry, sweetbreads, fish and vegetables.
Provided by Cook It Simply
Categories Egg sauces Sauces
Number Of Ingredients 8
Steps:
- Blend the tomato puree or tomato paste into the sauce.
- Stir in the butter (cut into pieces), and correct the seasoning
- to make veloute sauce (makes 1/2 pint / 600 ml)
- Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.
- Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.
- Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.
Nutrition Facts : Calories 993 kcal, Carbohydrate 58 g, Protein 42 g, Fat 69 g, SaturatedFat 41 g, TransFat 2 g, Cholesterol 185 mg, Sodium 14416 mg, Fiber 4 g, Sugar 15 g, UnsaturatedFat 23 g, ServingSize 1 serving
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