Rigatoni with a Light and Quick Meat Sauce, Bolognese Sauce Presto! If the way to the heart is through the stomach, here is the recipe to try today, a Valentines Day Pasta dish that you can make in no time. Bolognese Sauce is one of the “Classic” sauces in the Italian kitchen. This meat based sauce uses a mixture of ground meats (pork, beef or veal) with a high fat content, cooked with carrots, celery, onions braised in a wine and tomato sauce. A sauce that normally takes hours and hours to cook. This light and quick version of the “classic”, is made with a ground beef low in fat content, accelerating the cooking time. For your “Special Valentine”, try Rigatoni with a Light and Quick Meat Sauce, Bolognese Sauce Presto! Let’s Cook
Rigatoni with a Light and Quick Meat Sauce, Bolognese Sauce Presto!
Rigatoni with a Light and Quick Meat Sauce, Bolognese Sauce Presto! A faster, light version of the "Classic" Bolognese sauce
- 1 1/2 lb Rigatoni, imported, high quality
- 1/2 Sweet yellow onion finely chopped
- 2 stalks Celery, diced in small pieces
- 2 Carrots diced in small pieces
- 2-3 Garlic cloves, smashed or crushed
- 3 tbls Extra virgin olive oil
- 1 lb Ground Beef, or Ground Sirloin, lean
- 1 cup White wine, dry
- 1/2 cup Low fat milk 1 or 2%
- 3 cups Tomato Sauce
- Sea Salt and Fresh ground pepper (to taste)
- Imported Parmesan Cheese (to taste)
In a large enough sauce pan to finish off the rigatoni, add the chopped onion, celery and carrots. Add the olive oil and garlic. Cook on a medium low heat until the vegetables start to soften.
Once the vegetables are softened, add the ground meat, with a wooden spoon, break up the meat as it browns so it separates continue stirring the meat until turns grey, NOTE, you are not browning the meat.....
Once the meat loses its "redness", add the wine and the milk mix well, add the tomato sauce and continue to mix. Season with salt and pepper to taste
Simmer for 2 to 3 hours stirring occasionally. The sauce will be ready when the liquid thickened, the vegetables are soft. Adjust the salt and pepper
Bring a large pasta pot of water to a rolling boil, add sea salt then rigatoni. Stir the pasta. Cook the rigatoni 1 minute less than package indication for al dente. When the pasta is ready, with a mesh spoon, Chinese basket spoon or a small scoop colander, carefully scoop the rigatoni out of the water, draining as you scoop, back into the pasta pot. Add the rigatoni to the meat sauce stirring on a lively heat to finish off the pasta. NOTE: you will need the pasta water to elongate and loosen the sauce especially since we are making this recipe with little fat.
Add the parmesan cheese and continue mixing.
Here is another great meat based pasta to try