Rigatoni With Meaty Mushroom Bolognese Recipe 455 Food

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

RIGATONI WITH MEATY MUSHROOM BOLOGNESE RECIPE - (4.5/5)

Steps:

• Cook pasta according to package directions, omitting salt and fat; drain. Keep warm. Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set beef aside. Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or just until tender. Stir in zucchini, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Stir in cream; cook 1 minute. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese. Divide pasta among 4 bowls. Top each serving with 1 1/4 cups sauce; sprinkle evenly with remaining 2 tablespoons Parmesan cheese.

AUTHENTIC RIGATONI BOLOGNESE

Steps:

• Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
• Add ground beef or veal and saute until meat browns.
• Add your favorite red wine (the alcohol will be absorbed during cooking process).
• Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
• Boil rigatoni in hot, salted water.
• To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.

RIGATONI BOLOGNESE

Steps:

• Cook pasta in a large pot of salted boiling water as the package directs. Meanwhile, put carrots, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
• Heat oil in a large nonstick skillet over medium-high heat.
• Saute chopped vegetables 6 minutes.
• Add turkey sausage and cook, breaking up clumps, 4 minutes or until no longer pink.
• Stir in rosemary, salt, pepper nd wine; boil 1 minute.
• Stir in crushed tomatoes, reduce heat and simmer, covered, 5 minutes. Spoon over drained pasta.
• ENJOY!

BAKED RIGATONI BOLOGNESE

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.