RIGATONI WITH MEATY MUSHROOM BOLOGNESE RECIPE - (4.5/5)
Provided by Cathie davidson
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions, omitting salt and fat; drain. Keep warm. Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set beef aside. Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or just until tender. Stir in zucchini, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Stir in cream; cook 1 minute. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese. Divide pasta among 4 bowls. Top each serving with 1 1/4 cups sauce; sprinkle evenly with remaining 2 tablespoons Parmesan cheese.
RIGATONI WITH SUMMER BOLOGNESE
The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 580, Fat 20 grams, SaturatedFat 9 grams, Cholesterol 93 milligrams, Sodium 521 milligrams, Carbohydrate 65 grams, Fiber 5 grams, Protein 36 grams, Sugar 7 grams
MUSHROOM BOLOGNESE WITH WHOLE WHEAT PASTA
A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated., Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened., Cook rigatoni according to package directions; drain. Serve with sauce.
Nutrition Facts : Calories 369 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 483mg sodium, Carbohydrate 65g carbohydrate (15g sugars, Fiber 12g fiber), Protein 17g protein.
RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking:
- Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
RIGATONI WITH VEGETABLE BOLOGNESE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.
- Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Toss with Parmesan and serve.
More about "rigatoni with meaty mushroom bolognese recipe 455 recipes"
MUSHROOM BOLOGNESE WITH RIGATONI - DELISH KNOWLEDGE
From delishknowledge.com
Reviews 2Estimated Reading Time 3 mins
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Stir in the garlic, carrots, celery, bell pepper and cook another 5 minutes, stirring occasionally.
- Add in the mushrooms, spices and salt/pepper and cook for 15-20 minutes until very browned and reduced, stirring every minute or so.
- Stir in the tomato paste and cook for a minute or two, then deglaze with red wine, scrapping up any browned vegetable bits. Add in the mushroom broth then partially cover and reduce heat to medium-low. Cook, stirring often, until thick and reduced, about 45 minutes.
- While the sauce is cooking, bring a separate large pot filled with salted water to a boil. Add the rigatoni and cook until just al dente according to package directions. Remove 1/4 cup of the cooking water and add to the sauce, stirring in.
RIGATONI WITH MEATY MUSHROOM BOLOGNESE RECIPE
From myrecipes.com
4/5 (11)Total Time 30 minsServings 4Calories 414 per serving
- Heat a large nonstick skillet over medium-high heat. Add beef; cook 2 minutes or until browned, stirring to crumble. Remove beef from pan; set beef aside.
- Return pan to medium-high heat. Add oil; swirl to coat. Add carrot, onion, and mushrooms; sauté 5 minutes or just until tender. Stir in zucchini, 1/2 teaspoon salt, 1/8 teaspoon black pepper, and garlic; cook 4 minutes or until vegetables are tender, stirring occasionally. Stir in beef; cook 1 minute. Add tomatoes, tomato paste, and crushed red pepper to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes or until slightly thickened, stirring occasionally. Stir in cream; cook 1 minute. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and 2 tablespoons Parmesan cheese. Divide pasta among 4 bowls. Top each serving with 1 1/4 cups sauce; sprinkle evenly with remaining 2 tablespoons Parmesan cheese.
RIGATONI BOLOGNESE RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
KATIE LEE'S MUSHROOM BOLOGNESE WITH RIGATONI RECIPE
From today.com
4.3/5 (37)Total Time 1 hrCategory Entrées
- 1. In a food processor, combine the carrot and all the mushrooms. Pulse until the mixture has the consistency of ground meat.
- 2. Heat the oil in a large deep skillet over medium heat. Add the shallots and garlic and cook, stirring constantly, for about 3 minutes, until the garlic is tender. Stir in the mushroom mixture.
- 3. Increase the heat to medium-high and cook until the mushrooms begin to have some color and have released their water, 8-10 minutes. Stir in the tomato paste, salt, and pepper. Add the red wine and cream, if using. Reduce the heat to low, cover, and cook for 30 minutes.
- 4. Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook until al dente, about 2 minutes less than the package directions. Drain and reserve 1/2 cup of the pasta water.
MUSHROOM BOLOGNESE RECIPE - THE SPRUCE EATS
From thespruceeats.com
RIGATONI WITH MEATY MUSHROOM BOLOGNESE RECIPE | RECIPE
From pinterest.com
RIGATONI BOLOGNESE (RIGATONI WITH MEAT SAUCE) - FOXES LOVE LEMONS
From foxeslovelemons.com
BEST RIGATONI WHITE BOLOGNESE RECIPE - HOW TO MAKE SAUSAGE …
From food52.com
RIGATONI WITH MEATY MUSHROOM BOLOGNESE RECIPE 455
From tfrecipes.com
TOP 50 MUSHROOM RIGATONI RECIPE RECIPES - NAMUS.YOURAMYS.COM
From namus.youramys.com
RIGATONI WITH QUICK MUSHROOM BOLOGNESE | COOK'S …
From americastestkitchen.com
MUSHROOM RIGATONI BOLOGNESE - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
MUSHROOM RIGATONI BOLOGNESE - RECIPES | PAMPERED CHEF …
From pamperedchef.com
CHICKEN BOLOGNESE WITH RIGATONI RECIPE - EASY RECIPES
From recipegoulash.cc
RIGATONI WITH MEATY MUSHROOM BOLOGNESE RECIPE | RECIPE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love