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RIG: Beef, Sausage, and Rigatoni




Source of Recipe


Adapted recipe from "The Big Book of Casseroles", by Maryana Vollstedt


Recipe Introduction


This is a delicious meaty sauce to satisfy even the pickiest eater. I am sure you will enjoy it as much as I did making it.

4 tablespoons olive oil
2 yellow onions -- chopped
4 garlic cloves -- minced
1 pound boneless beef -- cubed
8 beef short ribs (about 3 pounds)
4 Italian sausages -- cut into
-- 1-inch pieces (1 pound)
2 cans tomato sauce
-- (15 ounces each)
1 can tomato paste (6 ounces)
3 cups beef stock
or
3 cups canned beef broth
2 cups dry red wine
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon salt
black pepper -- freshly ground
-- (to taste)
1 pound rigatoni -- cooked and drained
-- (or other tubular pasta)
1/4 cup fresh parsley -- chopped

Preheat oven to 325 degrees F.

In a Dutch oven over medium heat, warm 1 tablespoon oil. Add onions and garlic and saute until tender, about 5 minutes. Remove to a large plate.

Increase heat to medium-high, add remaining oil, and brown beef cubes and ribs in two batches, about 20 minutes each. Remove to plate holding vegetables. Reduce heat to medium. Add sausages and brown about 5 minutes. Return vegetables and meats to pan. Stir in remaining ingredients, except rigatoni and parsley, and simmer 10 minutes.

Cover and bake until meats are very tender, about 2 hours. Add rigatoni and mix well. Bake, uncovered, until flavors are blended, 20 minutes longer. Sprinkle with parsley.

Note: This recipe make a huge amount. If the Dutch oven you have isn't large enough, you can brown the onions and the beef in a frying pan and then bake in a roasting pan. This recipe may be halved if desired.

Makes 10 servings.

Judi's note: Two teaspoons of oregano is too overwhelming for this sauce, I would cut it down to 1 teaspoon, and the sauce is still well seasoned. You might want to add just a tiny little bit of red pepper flakes if you like a slightly spicy sauce. I like to add a large can of chopped up plum tomatoes to the sauce as well. The recipe says it feeds 10 to 12, but actually it is enough for 8 hungry people. I would make 1 1/2 pounds of pasta to feed 8.

Source: "The Big Book of Casseroles", by Maryana Vollstedt

Recipe typed for you by Judi Mae Phelps.