FRESH RIGATONI WITH BOLOGNESE SAUCE
Fulfill your pasta craving with a plate of delicious homemade rigatoni bolognese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add carrot, celery, and onion; cook for two minutes. Add beef and pork; cook, stirring occasionally, until meat is nicely browned, 15 to 20 minutes. Add tomatoes, tomato paste, and 1/4 cup water; season with salt and pepper. Cover and cook, stirring occasionally, for 1 hour.
- Meanwhile, bring a 6-quart pot filled with water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, 5 to 7 minutes; drain.
- Add heavy cream, if using, to sauce; stir to combine. Serve immediately over pasta.
RIGATONI WITH SUMMER BOLOGNESE
The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
- Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
Nutrition Facts : Calories 580, Fat 20 grams, SaturatedFat 9 grams, Cholesterol 93 milligrams, Sodium 521 milligrams, Carbohydrate 65 grams, Fiber 5 grams, Protein 36 grams, Sugar 7 grams
CREAMY SKILLET RIGATONI BOLOGNESE
Get ready to receive compliments when you prepare our Creamy Skillet Rigatoni Bolognese. Our Creamy Skillet Rigatoni Bolognese is made with Parmesan, Italian turkey sausage and cream cheese for great flavor that's bound to please.
Provided by My Food and Family
Categories Home
Time 37m
Yield 6 servings, 1 cup each
Number Of Ingredients 8
Steps:
- Cook sausage, onions and garlic in large skillet sprayed with cooking spray on medium heat until sausage is done, stirring frequently. Stir in pasta sauce and water. Bring to boil, stirring occasionally.
- Add pasta; stir. Cover; simmer on medium-low heat 15 to 17 min. or just until pasta is tender. Add cream cheese; cook and stir 1 to 2 min. or until completely melted. Remove from heat.
- Sprinkle with Parmesan.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 360 mg, Carbohydrate 14 g, Fiber 0.9268 g, Sugar 1 g, Protein 11 g
BAKED RIGATONI BOLOGNESE
Make and share this Baked Rigatoni Bolognese recipe from Food.com.
Provided by Diane C 2
Categories European
Time 2h15m
Yield 1 13 x 9" baking dish, 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Meat sauce:
- Heat butter and oil in large skillet over med.-high heat. When butter foams, add onion, carrot, celery, cook, stirring until veggies lightly golden and soft, 4-5 minute
- Add veal and pancetta, cook, stirring, until meat lightly colored, 5-6 minute.
- Raise heat to high and add wine. Cook until wine almost all reduced, 3-4 minute
- Add tomatoes and broth, and season with salt and pepper. Bring sauce to boil. Reduce heat to low and cover skillet with lid slightly askew. Cook 1 to 1-1/2 hours, or until sauce has med.-thick consistency. Stir a few times during cooking.
- Béchamel sauce:
- Heat milk in small saucepan over low heat.
- Melt butter in medium saucepan over med.-low heat. When butter foams, add flour and stir 2-3 minute without letting flour turn brown.
- Add milk to butter all at once and mix quickly. Season with salt and cook, mixing constantly, until sauce has med.-thick consistency and is smooth and velvety, 3-5 minute (If too thick add bit more milk).
- Remove from heat, cover pan, refrigerate until ready to use.
- Preheat oven 400°F Generously butter large deep baking dish.
- Bring large pot of water to boil. Add salt and Rigatoni. Cook, uncovered, until tender, but firm to bite. Drain pasta and place in large bowl.
- Add meat sauce, 1 cup béchamel and 1/3 cup cheese. Mix thoroughly and place in baking dish. Top with Béchamel and sprinkle cheese over top, dot with butter.
- Bake 10-15 min., or until cheese melted and pasta nice golden color.
- Prepare ahead:
- Meat sauce day ahead. Reheat when ready to use.
- Béchamel few hours ahead.
- Pasta cooked and assembled with sauces one hour ahead.
- Bake just before serving.
Nutrition Facts : Calories 607.8, Fat 26, SaturatedFat 12.1, Cholesterol 153.4, Sodium 1204.7, Carbohydrate 58.6, Fiber 3.3, Sugar 4, Protein 30.4
BOLOGNESE SAUCE
This hardy meat sauce is often referred to as Ragù, short for Ragù alla Bolognese. A version of it made with meatballs, sausages, and any leftover meat was a staple in our household, served at least one night every week. In parts of Italy, the sauce starts with a battuto, a flavor pack made with minced carrots, celery, onion and salt pork. Once cooked together, it is called soffritto. Mom usually started her "gravy" with slices of salt pork, discarded once rendered. Next she sautéed onion and garlic until transparent and also discarded them. Meats were browned and mostly cooked through, followed by tomato paste, crushed tomatoes and lots of basil. Here's a very simple version we frequently make at home. It's the ultimate comfort food, is really easy to make, and it is simply delicious. We always double the recipe and freeze dinner portions. Italians believe leftover sauce tastes even better than the original. "Italian" just doesn't get any better than this! Remember, PLEASE DO NOT overcook the pasta.
Provided by Peter Steriti
Categories Lunch/Snacks
Time 3h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sauté garlic in the olive oil. Discard when lightly brown.
- Add ground sausage and beef. Using the edge of a spatula, chop to break meats apart while browning. When cooked through, add both cans of tomatoes, red pepper flakes, Italian seasoning, sprigs of basil and a few grinds of black pepper.
- Simmer for at least 2 1/2 to 3 hours with cover jarred, adding water as needed. Stir occasionally to prevent bottom from burning.
- When ready to eat, briskly boil 4 to 6 quarts of water in a large pot with a tablespoon of Kosher salt. Add pasta, stirring initially to prevent sticking. When water reaches a second boil, reduce heat but still maintaining a boil. Cook pasta al dente, firm and chewy, about 12 minutes. Sample pasta for proper texture earlier to ensure pasta isn't overcooked. When ready, drain in a strainer.
- Discard basil. Adjust for salt. Scoop a ladle or two of the sauce on the bottom of the pot used to cook the pasta. Mix strained pasta in the pot with a large spoon. When coated, place in a serving platter or individual bowls and top with lots of sauce. Pass grated or shredded parmigiana cheese.
- Refrigerate or freeze leftover sauce.
Nutrition Facts : Calories 567.6, Fat 24.3, SaturatedFat 7, Cholesterol 64.3, Sodium 67.4, Carbohydrate 57.4, Fiber 2.5, Sugar 2, Protein 27.6
RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)
This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.
Nutrition Facts : Calories 595.9 calories, Carbohydrate 57.9 g, Cholesterol 48.1 mg, Fat 33 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.9 g, Sodium 1431.4 mg, Sugar 3.8 g
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FRESH RIGATONI WITH BOLOGNESE SAUCE - 100K-RECIPES
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5/5 (2)Estimated Reading Time 4 minsCategory Pasta
- Add 3 tbsp olive oil to a large skillet. Heat over medium-high heat. Then, stir in grated carrot, celery and onion. Cook for 2-3 minutes until tender.
- Add ground beef and ground pork. Break it up into chunks with a spoon or spatula. Cook for 15-20 minutes, stirring occasionally
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- Bring oil and butter to medium heat in a large pan or dutch oven. Once hot, add minced garlic and chopped onion. Cook for 1-2 minutes. Stir in celery and carrots, simmering for 2-3 minutes until softened. Add ground beef and cook until browned, about 5 minutes. Use the tip of a spatula to break up the beef into very small chunks. Season all over with salt and pepper liberally.
- Add crushed tomatoes, crushed red pepper, wine, chopped basil, oregano, tomato paste, and sugar. Stir and let simmer until sauce thickens, about 25-30 minutes. Stir in milk and turn off the burner.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente. Strain well and add to the bolognese. Mix well and serve topped with fresh basil and a dallop of ricotta or mascarpone cheese.
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