Pizzeria Piccolo Rigatoni Bolognese
From chefmeow 15 years agoIngredients
- 1/2 cup olive oil shopping list
- 1 carrot finely minced shopping list
- 1 white onion finely minced shopping list
- 2 ribs celery finely minced shopping list
- 1/4 pound ground beef shopping list
- 1/4 pound ground veal shopping list
- 1/4 pound ground prosciutto shopping list
- 1/4 pound ground pancetta shopping list
- 1 bay leaf shopping list
- 14-1/2 ounce can peeled Italian tomatoes shopping list
- 1 cup dry red wine shopping list
- 2 cups canned beef broth shopping list
- 1 pound rigatoni shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 cup grated parmesan cheese plus cheese for garnish divided shopping list
- parsley for garnish shopping list
How to make it
- In a large ovenproof pot heat oil over medium heat.
- Add carrot, onion and celery then sauté gently 3 minutes.
- Add meats and cook 10 minutes then add bay leaf, tomatoes and wine and cook 10 minutes.
- Preheat oven to 375.
- Add broth to sauce then transfer pot to preheated oven.
- Cook uncovered 2 hours stirring every 20 minutes.
- In separate pot bring water to a boil with plenty of salt and cook pasta.
- When pasta is tender and sauce is done cooking remove sauce from oven and remove bay leaf.
- Adjust seasonings with salt and pepper then stir pasta into sauce.
- Mix in 1 cup of the parmesan cheese then portion into serving bowls.
- Top each serving with 2 tablespoons cheese plus parsley.
People Who Like This Dish 2
- gecko Cleveland, OH
- way2nrml Raleigh, NC
- chefmeow Garland, TX
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