Rigatoni Alla Casalinga Recipes

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.

Steps:

• Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
• Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
• Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
• Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
• Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.

Steps:

• Heat oil in large skillet over medium-high heat.
• Add garlic and saute 2 minutes;transfer garlic to small bowl, using slotted spoon.
• Add lamb to pan in batches and brown well, about 10 minutes;return garlic to pan.
• Add wine and bring to boil, scraping up any browned bits.
• Add tomatoes with juices and bring to boil.
• Reduce heat and simmer until lamb is tender, breaking up tomatoes with spoon, about 30 minutes.
• (Can be prepared 1 day ahead. Cover and refrigerate. Bring sauce to simmer before continuing.).
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking; drain well.
• Mix pasta, beans arugala, and salt and pepper to taste into sauce and stir to heat through.
• Transfer to large bowl and serve with cheese.

Steps:

• Trim eggplant and cut into 1/2-inch pieces.
• In a large skillet, cook eggplant and garlic in oil for 7 minutes over medium-high heat, stirring occasionally.
• Stir in tomatoes and break up with a wooden spoon.
• Add oregano, salt and red pepper flakes.
• Simmer for 15 minutes, stirring occasionally.
• While sauce is simmering, cook pasta following package directions.
• Drain, reserving 1 cup of the cooking water.
• Toss drained pasta with sauce.
• Add reserved pasta water, in 1/4 cup increments, until desired consistency is reached.
• Stir in cheese, allow to melt slightly and serve.

Steps:

• Soak the pieces of bread in 1/2 cup milk for 5 minutes, then squeeze them dry and discard the milk.
• In a large mixing bowl, combine all ingredients and mix vigorously with both hands or beat with a wooden spoon until all of the ingredients are well blended and the mixture is smooth and fluffy.
• Shape the mixture into small balls about
• 1 1/2 inches in diameter.
• Lay the meatballs out in one layer on a flat tray or baking sheet, cover them with plastic wrap and chill for at least 1 hour.
• Heat 1/4 cup of olive or vegetable oil in a heavy 10 to 12 inch skillet until a light haze forms over it.
• Fry meatballs 5-6 at a time over moderately high heat, shaking the pan constantly to roll the balls and help keep them round.
• In 8-10 minutes the meatballs would be brown outside a d show no trace of pink inside.
• Add more olive or vegetable oil as needed.
• Serve the meatballs hot in your favorite tomato sauce.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
• Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
• Season with salt and pepper.
• Transfer to a bowl and serve.

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.