Rigatoni pie with oxtail stew

Directions

• Remove the oxtail from the sauce. Set the sauce aside.
• Strip the meat from the bones and place it in a bowl. Add 1 cup of the sauce and mix it.
• Boil the rigatoni in salted boiling water until just underdone (2 minutes less than the time on the package). Drain it, drizzle with some olive oil and set aside.
• Wrap the bottom and sides of a springform with some foil.
• Spread 1/4 cup of the sauce in a springform pan.
• Place the rigatoni standing up to fill the pan and stuff them with the oxtail filling using 2 small spoons or a piping bag.
• Pour the rest of the filling and sauce over the pasta.
• Preheat oven to 400°F/200°C.
• Bechamel sauce:
• Melt the butter in a small saucepan.
• Stir in the flour and cook, stirring constantly, for 1 minute.
• Add the milk stirring constantly. Add a pinch of salt and a little bit of nutmeg.
• Bring it to a boil. Lower the heat and cook, stirring for 3 minutes until the sauce thickens. Optional: You can add 1 or 2 tablespoons of the oxtail sauce to add extra flavour to the bechamel sauce.
• Pour the bechamel sauce over the rigatoni pie and sprinkle some mozzarella cheese.
• Bake for 40 minutes at 200°C.
• Remove the pie from the oven and let it cool for 10 minutes before serving.