Rigatoni Pasta with Meat Sauce

Kitchenware

· Colander

· Pot w/Lid

· Liquid Measuring Cup

· Measuring Cup (set)

· Measuring Spoons

· Tongs

· Food Processer

Ingredients

· 1 tablespoon Olive Oil

· 2 pounds Ground Beef

· 1 Onion (diced) white or red

· 6 cloves Garlic

· 2 Carrots (small diced)

· 2 ribs of Celery (small diced)

· 1 bell pepper or 5 small sweet bell peppers (small diced) - optional

· 1 28-ounce can Whole Plum Tomatoes

· 1 16-ounce can Tomato Sauce

· 1 cup Dry Red Wine – I used 2005 RUFFINO Riserva Ducale Chianti Classico

· 1 Fresh Bay Leaf

· 6 sprigs Fresh Oregano (not the stems)

· 1-2 tbsp. Salt and pepper to taste

· 1-2 tbsp. crushed red pepper flakes

· 1 cup Flat Leaf Italian Parsley (torn)

· 1/2 cup Parmesan (grated) or KRAFT Italian Five cheese (mozzarella, provolone, romano, asiago, parmesan cheeses with Philadelphia Cream Cheese

· 2 tablespoon Unsalted Butter

· 2 pounds Rigatoni noodles

Directions

STEP 1:

1 tablespoon Olive Oil
2 pound Ground Beef
3 cloves Garlic
Salt to taste

Heat a large saucepan with olive oil. Brown the ground beef with a large pinch of salt. Add garlic to saucepan and cook for 3 minutes.

STEP 2:

1 Onion (diced)
2 Carrots (small diced)
2 ribs of Celery (small diced)

Add onion, carrots, celery, and bell pepper into a food processor and pulse to finely chop vegetable. Add vegetable mix to pan and cook for another 3 minutes.

STEP 3:

1 28-ounce can Whole Plum Tomatoes and 1 16-ounce can Tomato Sauce
1 cup Dry Red Wine
1 Fresh Bay Leaf
6 sprigs Fresh Oregano
Salt, pepper, and crushed red pepper flakes to taste

Deglaze the pan with red wine. Add in the tomato sauce and the plum tomatoes, breaking them up as you stir them and bring to a simmer. Add the bay leaf and oregano and taste for seasoning.  You may want to add a little salt here. Simmer for about 2 hours, skimming off any excess fat that comes to the top.

STEP 4:

Salt to taste
2 pounds Rigatoni noodles

Once the sauce is done, bring a large pot of salted water to a boil.  Drop the rigatoni in and cook until al dente. Remove from the water with a spider or slotted spoon and add to the sauce. If the sauce is too thick, add a little bit of your pasta water.

STEP 5: FINAL STEP

1 cup Flat Leaf Italian Parsley (torn)
1/2 cup Parmesan (grated)
2 tablespoon Unsalted Butter

Remove from the heat and stir in parsley, parmesan, butter and a drizzle of olive oil and serve immediately.

Inspired by: Michael Symon’s from THE CHEW on ABC:

*** I felt his recipe needed more flavor. I decided to add in the crushed red pepper flakes, bell pepper, pepper, and tomato sauce. It tasted the best the 2nd day after marinating overnight.

http://beta.abc.go.com/shows/the-chew/recipes/Rigatoni-Beef-Bolognese-Michael-Symon