Sunday, August 29, 2010

Bolognese Rigatoni

I made this dish for some guests this evening and everyone LOVED it! We each had seconds and some had more than that! It is meaty and so flavorful. It takes a while to cook, so make a double batch to freeze.

1 lb. ground chuck
1/2 lb. bulk Italian sausage (I actually used regular instead of Italian)
1 T. olive oil
1/2 cup EACH chopped onion, celery, and carrot
1 T. chopped garlic
1 can diced tomatoes (28 oz)
1 c. dry red wine
1 c. whole milk
1/4 c. tomato paste
2 T. balsamic vinegar
1 t. kosher salt
1 t. dried basil (or 1 T. fresh basil, chopped)
1 t. dried oregano
Pinch of red pepper flakes (more or less depending on how much spice you like)
1 lb. dry rigatoni
1/2 c. mascarpone cheese (or cream cheese)
1 c. chopped fresh parsley
Kosher salt and pepper to taste

1. Brown chuck and sausage in oil in a large saute pan over medium-high heat. Make the meat as fine as possible by using a potato masher. Drain fat; return meat to pan.

2. Mince onion, celery, carrot, and garlic in a food processor. Add vegetables to browned meat; cook until vegetables soften, about 5 minutes.

3. Stir in tomatoes, wine, milk, tomato paste, vinegar, salt, basil, oregano, and pepper flakes. Reduce heat to medium-low. Simmer sauce 1 hour, stirring occasionally.

4. Cook rigatoni according to package directions; drain and set it aside.

5. Add mascarpone, parsley, salt, and pepper to sauce. Serve over rigatoni.

1 comment:

Nico said...

This is one of the yummiest pasta dishes I've ever made!!