Rigatoni and Ragu

Thursday, May 6, 2010

Okay, I cannot resist - this is so good and so hearty - esp. great before the weather gets too warm.  This is not the jar stuff!

Submitted by:  Paula Penman
 (Check out her blog "The Extraordinary Mother" )

Cook time:  30 min

     -  Extra-virgin olive oil
     -  3 cloves garlic, minced
     -  Pasta - rigatoni (or rotini)
     -  1 large onion, chopped
     -  1/3 lb. ground beef
     -  1/3 lb. sweet Italian sausage (or hot sausage); casing removed
     -  1 green pepper, cored and chopped
     -  1 pkg mushrooms (optional)
     -  1/2 c. red wine
     -  1 can crushed tomatoes
     -  1 stalk celery, chopped
     -  1/2 c. frozen peas
     -  Optional seasonings to taste:  oregano, basil, pepper, nutmeg


1)  Cook pasta according to package instructions.
2)  Heat oil in frying pan.  Add sausage and beef once hot.  Add oregano, basil and pepper; chop and stir until browned.
3)  In another pan, heat oil and add onion and garlic (garlic on top so it does not burn).  Cook until onion is translucent.
4)  Add carrots and mushrooms to onion mix and saute.  Add red wine and cook until absorbed.
5)  Add crushed tomatoes and meat mixtures.  Add oregano, bail and pepper.  Finish with a couple of sprinkles of nutmeg; mix.
6)  Allow to simmer 20-30 minutes until vegetables soften.  Add peas and cook until thawed.
7)  Serve over pasta and add Parmesan cheese if desired.


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