Rigatoni With Summer Bolognese Recipes

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RIGATONI WITH WHITE BOLOGNESE



Rigatoni With White Bolognese image

White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Extra virgin olive oil
1/2 sweet onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped
Sea salt
Freshly ground black pepper
1 pound mild Italian pork sausage meat, removed from casings
1 pound ground beef (not lean)
1 1/2 cups dry Italian white wine
1 cube beef bouillon dissolved in 2 cups simmering water
1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
1/3 cup heavy cream
1 pound rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
  • Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
  • Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
  • When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

FRESH RIGATONI WITH BOLOGNESE SAUCE



Fresh Rigatoni with Bolognese Sauce image

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

3 tablespoons olive oil
1 small carrot, peeled and grated (about 3/4 cup)
1 rib celery, finely chopped (about 1/2 cup)
1 large red onion, finely chopped
1/3 pound ground beef
1/4 pound ground pork
2 cups canned peeled whole tomatoes
2 tablespoons tomato paste
Coarse salt and freshly ground pepper
2 tablespoons heavy cream, (optional)
1 pound fresh rigatoni

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



Authentic Rigatoni Bolognese image

If you like real, down home, Italian cooking -- then you'll love this recipe. It's a traditional pasta dish, just like grandma used to make. The Bolognese sauce can be made and frozen for use throughout the month. Feel free to double this recipe as written, but reduce the wine to 3 cups total.

Provided by Brandess

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

4 carrots, chopped
4 celery ribs, chopped
1 white onion, chopped
2 tablespoons olive oil, to saute
2 lbs ground beef or 2 lbs veal
2 cups red wine, chianti a must
1 (29 ounce) can crushed tomatoes, San Marzano is best
salt, to taste
pepper, to taste
1 lb rigatoni pasta
fresh parsley (to garnish)

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.

Nutrition Facts : Calories 786.6, Fat 30.9, SaturatedFat 10.4, Cholesterol 166.7, Sodium 462.6, Carbohydrate 71.3, Fiber 6.2, Sugar 10.1, Protein 40.7

RIGATONI WITH SUMMER VEGETABLES



Rigatoni with Summer Vegetables image

This pasta is packed with the bounty of summer veggies but with a twist. We used a combination of grilled, blanched and marinated vegetables for a combination of textures and flavors to highlight each ingredient. Don't forget the fresh herbs!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 cup cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for brushing
2 cloves garlic, finely chopped
1 yellow bell pepper, halved and seeded
2 carrots, halved lengthwise
10 ounces rigatoni
1 bunch broccoli, florets finely chopped
3/4 cup roughly torn fresh basil
1/4 cup roughly chopped fresh chives
1/2 cup shaved ricotta salata cheese (about 2 ounces)

Steps:

  • Bring a large pot of water to a boil. Preheat a grill to medium high. Put the tomatoes in a large heatproof bowl; add a big pinch each of salt and pepper. Warm the olive oil and garlic in a small saucepan over medium-low heat until the garlic softens but does not brown, 5 minutes. Pour the garlic oil over the tomatoes; toss.
  • Lightly brush the bell pepper and carrot halves with olive oil. Grill, turning occasionally, until crisp-tender and well marked, about 10 minutes. Remove to a cutting board; chop the pepper and thinly slice the carrots. Add to the tomatoes and toss.
  • Add the pasta and a few big pinches of salt to the boiling water and cook as the label directs for al dente, adding the broccoli in the last 2 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the vegetables, along with 2 tablespoons of the cooking water; toss to coat, gradually adding more cooking water as needed if the pasta seems dry. Season with salt and pepper.
  • Add the basil and chives to the pasta and toss again. Divide among bowls and top with the ricotta salata.

Nutrition Facts : Calories 360, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 517 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 10 grams, Sugar 3 grams

RIGATONI WITH CHICKEN BOLOGNESE



Rigatoni with Chicken Bolognese image

Leave them feeling satisfied when you serve this Rigatoni with Chicken Bolognese for dinner. Chicken, vegetables and pasta come together in this hearty Rigatoni with Chicken Bolognese dish that can easily fit into your healthful eating plan.

Provided by My Food and Family

Categories     Pasta

Time 40m

Yield 4 servings, 2 cups each

Number Of Ingredients 11

1/4 cup KRAFT Zesty Italian Dressing
1 lb. lean ground chicken
1 onion, chopped
4 cloves garlic, minced
1 can (28 oz.) diced tomatoes, undrained
1 carrot, shredded
2 tsp. dried Italian seasoning
3 cups rigatoni pasta, uncooked
2 Tbsp. PHILADELPHIA Garlic & Herb Cream Cheese Spread
2 Tbsp. chopped fresh parsley
1/4 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat dressing in large nonstick skillet on medium heat. Add chicken, onions and garlic; cook 6 to 7 min. or until chicken is done, stirring frequently. Add tomatoes, carrots and Italian seasoning; mix well. Bring to boil, stirring occasionally. Partially cover skillet; simmer chicken mixture on medium-low heat 20 min., stirring occasionally.
  • Meanwhile, cook pasta as directed on package, omitting salt.
  • Add cream cheese spread to chicken mixture; cook and stir 2 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat. Stir in parsley.
  • Drain pasta. Serve topped with chicken mixture and Parmesan.

Nutrition Facts : Calories 460, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g

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