Rigatoni Bolognese Style
How to Make A Quick and Easy Rigatoni Bolognese Style
https://youtu.be/NId1iJ5voQo
Serves 4 - 6
This is my version of the quick and easy...but delicious meat sauce on pasta. It was one of the first tomato sauces that I learned to make as a teenager.
A true bolognese sauce usually includes carrots, celery, beef broth, and sometimes milk or cream.
This version is truly delicious but a lot quicker to make on those nights where you want to put something together quickly.
You can use any type of ground meat that you prefer. It can be beef, pork, veal or a combination of all three.
I use lean ground beef. If you are using a meat that has fat in it, you may want to skim some of that out before you add your canned tomatoes.
You will need:
3/4 to 1 pound of lean ground beef, or a combination of beef, pork, veal
Half an onion, chopped
1 large garlic clove, minced
Salt and pepper to taste
1 tsp each of oregano and basil
1 can of Italian plum tomatoes or a jar of Passata
454 gr of Rigatoni
Oil you frying pan with extra virgin olive oil. Over medium heat, add onions and let fry for a minute or so. Add your garlic and fry for another minute. Add your meat and fry until browned. Skim off any fat if you are not using lean meat. Add salt, pepper and spices to your meat.
Add your can of tomatoes. Salt and pepper the tomatoes to taste. Let simmer partially covered with lid.
Sauce is ready in approximately 30 to 40 minutes...once it has thickened.
Taste for seasoning.
Boil your rigatoni. This is one of those pastas that take awhile to cook. Give it about 20 minutes.
Once cooked-strain well. You don’t want pasta water in here.
Place pasta in each individual dish and top with the thick, luscious sauce.
Top with parmigiano or Romano cheese and some fresh parsley.( or Vegan Romano style cheese)
Looks beautiful and tastes even better!
Serve with your own homemade garlic bread and a side salad and you are all set.
How to Make a Crusty Loaf of Bread
https://youtu.be/HmmORP1tmBI
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