Ridiculous Bolognese Sauce With Rigatoni Recipes

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 WITH WHITE BOLOGNESE

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.

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!