Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Rigatoni with Summer Bolognese
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 20 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 93 milligrams
- Sodium
- 521 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 5 grams
- Protein
- 36 grams
- Sugar
- 7 grams
The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 20 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 93 milligrams
- Sodium
- 521 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 5 grams
- Protein
- 36 grams
- Sugar
- 7 grams
Ingredients
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
- Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
