Yesterday, I just happened to be watching a recorded episode of a favorite Food Network show and one of the featured dishes was Rigatoni Bolognese. That's all it took. The next thing I knew, I was headed out to the freezer to retrieve a quart of homemade "Sunday Gravy" and a pound of ground beef. Now, Hubby's family is not Italian and I'm about as Irish as it gets, but my mother-in-law grew up in an all Italian neighborhood in Central NY and she learned a great deal about the food and the culture of Italian America. This sauce was one of the first recipes that I asked for back when Hubbs and I were dating. It is the best red sauce I've ever eaten and we make it in huge batches, two or three times a year and freeze it in several different sized containers.
I'll have to give it some serious thought, but I might be persuaded to share the recipe at some point. ;~) For now, I will share my recipe for a quick version of Bolognese. (meat sauce)
Remember... I did say that this is a "quick" version. I'm fully aware that a true bolognese takes (or should take) a full day to prepare and simmer on the stove. So, no snarky comments about authenticity, please. ;)
Quick Rigatoni Bolognese
- 1 Qt. Homemade or good quality bottled Marinara/Red Sauce
- 1 Lb Ground Beef
- 1 Lg Carrot, peeled and chopped fine
- 1/2 Med Yellow Onion, chopped fine
- 1-2 Cloves Garlic, minced or crushed
- Olive Oil
- Salt and Pepper
- 1 Lb Rigatoni (or other hearty cut pasta)
The true Italian way to procede from here would be to add the cooked pasta into the sauce and continue cooking it for a few more minutes, but Hubby prefers the sauce to be spooned over the pasta instead. (I mix mine together in a separate pan)
Add a tossed green salad and some crusty bread and you've got a really quick, delicious, stick to your ribs meal.
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