Monday, November 12, 2012

Rigatoni Alla Bolognese

Last night, as I was preparing this dish, our teenage son "Sam" mentioned he didn't like pasta. LOL (of course under my breath)!!! So, I said..."give it a try...I think you'll like this pasta dish". For dinner, I served him a bowl of Rigatoni smothered in my mother in law "Dorothy Myers" homemade bolognese sauce topped off with a generous helping of freshly grated parmesan cheese. At the end of dinner his bowl was empty and he said it was good! Needless to say, this pasta dish is an excellent hearty dish your whole family will enjoy.....even for those picky eaters! Buon Appetito! Ingredients: One pound of rigatoni, grated parmesan cheese, EVOO, one pound of ground round.....1 Tbsp of olive oil....1/2 chopped onion....6 sprigs of fresh parsley chopped or 2 Tbsp dried & extra chopped for later.....1 stalk of celery & celery leaves chopped.....One 32 ounce can of pureed tomatoes....12 ounces of tomato paste....One 16 ounce can of tomato sauce....1 Tbsp of sugar.....1 tsp oregano, 1/2 tsp of allspice, 1 Tbsp Italian seasoning, 1/4 tsp cinnamon, 1/4 chili powder, 1 tsp black pepper....splash of red wine....spice it up by adding 1/2 to 1 tsp of hot pepper flakes, or 1/4 tsp of cayenne pepper.......................Instructions ......In a skillet, Brown the ground round and drain fat. Add to the drained beef the chopped onion, celery, and seasonings and and olive oil and cook on medium low heat till onion is cooked through and clear (about 10 min.)......Add cooked beef mixture to larger pot or crock pot. Add tomato paste, puree, sauce, sugar, & wine. On stove top, simmer bolognese sauce on low for 2 hrs stirring occasionally, or on low in crock pot for 4-6 hrs.
Cook Rigatoni al dente, & drain.
Spoon sauce over cooked Rigatoni. Top sauce off with Drizzle of EVOO, grated parmesan cheese, and chopped fresh parsley.....Suggested sides: Garlic bread, and garden salad. Suggested wine pairing: A chianti, Merlot, or Bordeaux.

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