- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Serving: For Family
Ragu Rigatoni
Tidbits...Ragù is a meaty sauce for pasta that is synonymous with a slow cooking Sunday "stew". Bolognese or Neopolitan versions differ but traditionally are made with a mixture of pork, veal and sometimes sausage cooked slowly in tomato sauce and vegetables.
Ingredients
- Rigatoni - 250g
- Veal (ground) - 100 g. Ground
- Pork (ground) - 50 g
- Sausage (optional) - 50g. Ground
- Onion - 50 g chopped
- Carrot - 50 g chopped
- Celery - 50 g chopped
- Tomato sauce - 200 g
- Red wine - 1/2 cup
- Parmesan cheese - 100 g grated
- Olive oil
- Salt and pepper - To taste
Instructions
- In a large skillet, saute onion, carrot and celery in olive oil until golden. Add ground meat and a pinch of salt. Stir frequently until meat is no longer pink. Turn up heat and add wine. After about 10 minutes when liquid is reduced add tomato sauce. Turn down heat.and let simmer for at least an hour to blend flavors. Stir and add a small amount of water if needed.
- Cook rigatoni in abundant lightly salted water until al dente and add to sauce until well coated Serve with grated parmesan overtop.
Allergens
