Ridiculous Bolognese Sauce With Rigatoni Recipes

FRESH RIGATONI WITH BOLOGNESE SAUCE

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.

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:

• Make the soffrito. Finely chopped onion, carrot, and celery. Yes, you can do this in a food processor. No, we don't generally. We like the soffrito to have some texture, not turn into pulp.
• Sweat the veggies. Heat olive oil and butter in a large dutch oven over medium-low to medium heat. Add the onion and cook for 3 minutes until translucent. Raise the heat to medium, then add the carrot and celery. Cook for an additional 5 minutes, stirring occasionally.
• Brown the meat. Increase the heat to medium-high, then add the ground beef and ground pork. Season the meat immediately with 2 tsp Kosher salt and ½ tsp black pepper. Let this cook about 8-10 minutes, stirring often and breaking up the meat with a wooden spoon or spatula.
• Deglaze the pan. Pour in red wine, allowing it to reduce and evaporate, about 3-4 minutes. Don't worry, all the flavor stays behind!
• Skim the fat. Once the wine reduces, you'll see excess fat float to the top of the pan. Use a spoon to skim the fat, then discard. This will yield about ¾ - 1 cup of fat. Removing this makes the bolognese sauce less greasy.
• Add remaining liquid. Pour in the whole milk and chicken stock. Next, crush the tomatoes with your hands directly into the pot. Add two bay leaves and -- the most important part of the recipe! -- ½ lb finely chopped chicken livers.
• Simmer low and slow. Allow the sauce to simmer over low heat for 3 hours, checking on it and stirring every 30 minutes or so. If the heat is at a proper simmer, you shouldn't need to add any additional liquid at all.
• Finish the sauce. Remove the bay leaves, then add freshly chopped rosemary and thyme. Taste and adjust seasoning, as needed.
• When ready to serve, cook pasta. Cook rigatoni or other pasta according to package directions for al dente, meaning just slightly undercooked by 1-2 minutes. This is important! Before draining, reserve 1 cup pasta cooking water. Drain pasta, do NOT rinse, and set aside.
• Cook with pasta in the sauce. Transfer as much bolognese as you want to a large skillet. Heat over medium high heat until bubbly. Add al dente rigatoni or other pasta shape directly to the pan. Cook, stirring or shaking the pan often, so that each piece of pasta is completely coated with sauce. The final step: add a couple tablespoons (more, if making a lot of pasta) of the reserved pasta cooking water to help bind the sauce together. The starch from cooking the pasta will thicken the sauce and bring it to life!
• To serve. Add a couple tablespoons (more, if making a lot of pasta) of the reserved pasta cooking water to help bind the sauce together. Divide pasta between bowls, then serve with grated lemon zest and freshly grated Parmesan!

RIGATONI WITH SUMMER BOLOGNESE

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.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

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.

CREAMY SKILLET RIGATONI BOLOGNESE

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.

RIDICULOUS BOLOGNESE SAUCE WITH RIGATONI

Steps:

• In a large sauté pan, melt the butter with the olive oil over medium heat.
• Add the celery, carrot and onion and sauté until softened and lightly golden, about 15 minutes.
• Add the beef, pork, prosciutto and pancetta and sauté. Stirring often unitl the meats lose all their redness.
• After about 10 Minutes stir in tomato paste, tomato puree and wine and cook until the wine is fully absorbed into the meats, about 10 to 15 minutes.
• Add the 1 cup of stock and the cream. Cover and reduce heat to lowest setting and let simmer for 2 ½ hours. Add more stock over time if required. (I sometimes add more wine) :).
• Stir in grated cheese 5 minutes prior to serving.
• Serve over al dente Rigatoni or Tagliatelle and if you want, A nice helping of garlicy broccoli rabe!