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Categories:
carrots celery white onion olive oil ground beef red wine tomatoes salt pepper rigatoni pasta parsley
Viewed: 51 - Published at: 8 years agoIngredients
- 4 carrots, chopped
- 4 celery ribs, chopped
- 1 white onion, chopped
- 2 tablespoons olive oil, to saute
- 2 lbs ground beef or 2 lbs veal
- 2 cups red wine, chianti a must
- 1 (29 ounce) can crushed tomatoes, San Marzano is best
- salt, to taste
- pepper, to taste
- 1 lb rigatoni pasta
- fresh parsley (to garnish)
Method
- Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
- Add ground beef or veal and saute until meat browns.
- Add your favorite red wine (the alcohol will be absorbed during cooking process).
- Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
- Boil rigatoni in hot, salted water.
- To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.
