Quick Rigatoni Bolognese

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)

In a large skillet, saute the Carrot, Onion and Garlic over medium to medium-high heat, until the carrot is soft and the onion and garlic are translucent.  Add in the Ground Beef and Salt & Pepper and continue cooking, breaking up the meat with a spatula or spoon until the beef is no longer pink. Add in your Red Sauce and continue to simmer on medium-low heat.  While your Bolognese is simmering, cook the Rigatoni in 6 quarts of boiling, liberally salted water til it's al dente. Drain well and drizzle with a tiny bit of olive oil to keep it from sticking together. (remember... NEVER rinse your pasta. It removes the starches that help the pasta hold on to whatever sauce you are combining it with)

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.

Buon Appetito!

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