Step 1

Cut the pancetta, celery, onion and carrots into 1/4" cubes. Sauté them in a large saucepan with a thin coating of butter over medium heat.

Step 2

Bring the broth to a boil in a saucepan. In the meantime, brown the minced meat in a separate pan with 2 Tbsp. of oil over high heat, crumbling it with a whisk. After around 5 minutes, add it to the saucepan with the pancetta, celery, onion and carrots. Add the wine and cook for 3-4 minutes; season with salt and pepper, add the tomato paste and bouquet garni and cover with the boiling broth. Simmer gently for at least 2 1/2 hours, adding a couple of ladles of broth from time to time, as the liquid evaporates. At the end, add the milk and cook for another 10 minutes.

Step 3

For the béchamel: First, prepare the roux: melt the butter and add the flour while stirring constantly with a whisk until incorporated. Season with salt and nutmeg. Bring the milk to a boil, pour in the roux and cook for 4-5 minutes stirring constantly until the béchamel is glossy and thick.

Step 4

For the torta: Bring water to boil in a large pot and add salt. Add the rigatoni to the salted boiling water. Drain 1 minute before the instructions on the package, being careful not to break them.

Step 5

Preheat the oven to 375°F.

Step 6

Mix the ragù with the eggs and set aside 7-8 tablespoons of it. Use the rest to dress the rigatoni.

Step 7

Butter the bottom and sides of a springform pan (ø 9 1/2"). Arrange the rigatoni vertically in it. Spread the remaining ragù over the rigatoni, then béchamel, dollops of soft butter and 2 Tbsp. Parmigiano. Bake in a convection oven for around 20 minutes, until the surface has a golden crust.