Rigatoni Bolognese 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:

• 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.

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.

Steps:

• Heat dressing in large nonstick skillet on medium heat. Add chicken, onions and garlic; cook 6 to 7 min. or until chicken is done, stirring frequently. Add tomatoes, carrots and Italian seasoning; mix well. Bring to boil, stirring occasionally. Partially cover skillet; simmer chicken mixture on medium-low heat 20 min., stirring occasionally.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Add cream cheese spread to chicken mixture; cook and stir 2 min. or until cream cheese is completely melted and sauce is well blended. Remove from heat. Stir in parsley.
• Drain pasta. Serve topped with chicken mixture and Parmesan.

Steps:

• Cook sausage, onions and garlic in large skillet sprayed with cooking spray on medium heat until sausage is done, stirring frequently. Stir in pasta sauce and water. Bring to boil, stirring occasionally.
• Add pasta; stir. Cover; simmer on medium-low heat 15 to 17 min. or just until pasta is tender. Add cream cheese; cook and stir 1 to 2 min. or until completely melted. Remove from heat.
• Sprinkle with Parmesan.

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.