Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

RIGATONI BOLOGNAISE




Source of Recipe


Piatti Restaurant Company, MILL VALLEY, CA


List of Ingredients




1 cup Yellow onions - finely diced
1/2 cup Carrots - finely diced
1/2 cup Bunch celery - finely diced
2 cloves Garlic - chopped
1 lbs Ground beef
1 lbs Pork shoulder - ground
1/2 tsp Dried Oregano
1 1/2 cups Chopped tomatoes
1/2 cup White Wine
2 cups Veal or Chicken stock - to cover
2 Tbs Salt
1 tsp Pepper
2 ea Bay leaves


Recipe



Saute vegetables until soft.
Brown meat and season well.
Deglaze with white wine.
Add tomatoes, stock, herbs and simmer about 1 1/2 hours.
Skim off any extra fat that rises to the top.
Adjust seasoning. - Cook for 15 minutes


To Serve -
Heat one spoonful of sauce (4 oz) reconstituted with chicken stock and marinara.
Add pasta and a small handful of grated parm.
Top with a tablespoon of ricotta cheese.
Serves 4-6. Leftover sauce can be refrigerated for 3 days. Freezes well.