Perfect Pasta for Family Dinners

BUFFALO, NY (CW23) - Rigatoni with Bolognese Sauce

Ingredients:

2 Tbsp. extra virgin olive oil
1 medium carrot, diced fine
1 medium onion, diced fine
1 medium celery rib, diced fine
2 cloves garlic, finely chopped
½ lb. ground beef
1 ½ Tbsp. flour
½ cup dry red wine (optional)
1 28 oz. can Imported Italian tomatoes, pureed by hand
or in a food processor
pinch of nutmeg
1 Tbsp. flat-leaf parsley, chopped
Salt & pepper
1 lb. Rigatoni
Grated Parmesan

Directions:

In a medium saucepan, heat the olive oil over medium high heat. Add the onions, carrots and celery and stir. Reduce the heat to very low and cook until very soft, at least 15 minutes. Add the garlic and cook for another two minutes, stirring often. Raise the heat to high and add the ground beef. Sear until browned on all sides. Add the flour and stir for one minute. Careful add the red wine and let the alcohol evaporate, about three minutes. Continue stirring so mixture does not stick to the pot. Add the pureed tomatoes, parsley, nutmeg and salt and pepper. Cover and cook on very low heat for a minimum of one hour. (Two to three hours is better.)

Cook rigatoni according to package instructions. Do not rinse the pasta!! Place in a large bowl and stir in the sauce and some grated Parmesan. Serve with extra Parmesan at the table.