Tuesday, October 1, 2013

Rigatoni Bolognese

Bolognese Sauce:
1/4 cup olive oil
1/4 cup butter
1 large onion, chopped
2 stalks celery, diced
1 1/2 lb lean ground beef
6 strips of bacon, diced
4 large cloves of garlic, chopped
1/4 cup flat leaf parsley, minced--if you don't have fresh then use 1 tablespoon of dried parsley
2 teaspoon dried oregano
2 teaspoon dried basil
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon cracked black pepper
3 dried bay leaves
1/2 teaspoon dried chili flakes
1 cup red wine
1 can tomato puree
1 small can tomato paste
1 can petite diced tomatoes
1 large carrot, small diced
1 cup parmesan cheese

*** if you have Italian seasoning then use that instead of the oregano and basil****
Cut bacon into small pieces ..finely chopped the onion and garlic. In a large frying pan heat the oil and add the bacon and cook until bacon is golden brown. Set aside...Next warm oil and butter together in Dutch oven, add onion and sauté until clear. Add ground beef and bacon back into the dutch oven. Saute until brown. Add garlic, parsley, salt and pepper, red pepper flakes, oregano and basil (unless you have Italian seasoning then add that instead of the oregano and basil). Cook over low heat for 10 minutes. Add wine, cover and continue to cook for a few minutes. Add diced tomatoes, puree, and paste. MIX WELL. Bring to a boil. Add carrots and celery and bay leaves. Cover and reduce heat and simmer ..for about 1 hour..remember to stir occasionally.

Cook pasta according to the instructions on the packages. Drain the cook pasta ...and plate.

Right before serving...add 1/2 the parmesan cheese and mix thoroughly...leave the other 1/2 cheese to sprinkle over pasta.

Sprinkle each serving with parmesan cheese...

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