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Rigatoni Bolognese




Source of Recipe


Randazzo's Little Italia Restaurant, Coral Gables, FL


List of Ingredients




4 carrots, chopped

4 celery, chopped

1 white onion, chopped

olive oil to saute

2 lbs. ground beef or veal

1/2 bottle red wine (chianti)

1 large can (29 oz.) crushed tomatoes

salt to taste

pepper to taste

1 box rigatoni

fresh parsley for garnish



Recipe



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 (don't worry, Chef Marc says 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.

Serves 6.