Rigatoni With White 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.

RIGATONI WITH SUMMER BOLOGNESE



Rigatoni with Summer Bolognese image

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

Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping

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

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.

RIGATONI WITH WHITE BOLOGNESE



RIGATONI WITH WHITE BOLOGNESE image

Categories     Pork

Yield Yield 4 servings

Number Of Ingredients 14

Extra Virgin oil
1/2 aweet onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
1 stalk celery, finely chopped.
Sea salt
Freshly ground black pepper
1 lb mild Italian pork sausage meat, removed from casings.
1 lb 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 lb rigatoni
3/4 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • 1. Add enough oil to a large, deep saute pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and saute 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. 2. 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. 3. 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. 4. 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 indiviual bowls, passing the cheese at the table.

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