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
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.
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 VEGETABLE BOLOGNESE
I've made this a lot. Even though it's completely vegetarian, it tastes very full-bodied and complex, with a deep, winy flavor that even meat-lovers will enjoy. I serve it often when I am cooking for a crowd and don't know how many vegetarians may be in the group.
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place the dried porcini mushrooms in a small bowl and cover with the 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. Heat the olive oil in a large, heavy skillet. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook over medium-high heat until tender, about 6 minutes.
- Strain the porcini mushrooms, reserving the soaking 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 mushroom soaking liquid and the 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 the 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, 8 to 10 minutes. Drain the 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 the Parmesan and serve.
RIGATONI WITH WHITE BOLOGNESE
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
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.
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BAKED RIGATONI WITH A BEEFY MUSHROOM BOLOGNESE
From sipsnibblesbites.com
5/5 (2)Total Time 1 hr 50 minsCategory Main CourseCalories 358 per serving
- Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil and mushrooms, sautee until the mushrooms are nicely browned. Remove mushrooms and set aside.
- Add the ground beef, onions, carrots and celery to the pot. Cook, stirring occasionally until beef is nicely browned. Mound everything up on one side to clear a spot on the bottom of the pot. Add the garlic and tomato paste and sautee for 1-minute. Add the tomatoes, 1-cup of water and the seasonings, stir to combine, bring to a low boil then reduce heat to low, cover.
- Simmer the sauce covered for 30-minutes, stirring occasionally. Taste, adjust seasonings if desired.
KATIE LEE'S MUSHROOM BOLOGNESE WITH RIGATONI RECIPE
From today.com
4.2/5 (39)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.
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