A picture of Rigatoni Bolognese.

Rigatoni Bolognese

dul3180 @cook_4492219

This is a special recipe, of my all time favorite, Rigatoni Bolognese. This recipe was given to me by a chief in a restaurant I frequented. I always ordered this because it tasted like no other. It took me months, of always asking him to share his recipe. He finally did. It taste just like his, I am happy to report. Therefore it is my all time favorite. I promised the chief he would remain nameless as well as the restaurant.

This is a special recipe, of my all time favorite, Rigatoni Bolognese. This recipe was given to me by a chief in a restaurant I frequented. I always ordered this because it tasted like no other. It took me months, of always asking him to share his recipe. He finally did. It taste just like his, I am happy to report. Therefore it is my all time favorite. I promised the chief he would remain nameless as well as the restaurant.

Rigatoni Bolognese

dul3180 @cook_4492219

This is a special recipe, of my all time favorite, Rigatoni Bolognese. This recipe was given to me by a chief in a restaurant I frequented. I always ordered this because it tasted like no other. It took me months, of always asking him to share his recipe. He finally did. It taste just like his, I am happy to report. Therefore it is my all time favorite. I promised the chief he would remain nameless as well as the restaurant.

This is a special recipe, of my all time favorite, Rigatoni Bolognese. This recipe was given to me by a chief in a restaurant I frequented. I always ordered this because it tasted like no other. It took me months, of always asking him to share his recipe. He finally did. It taste just like his, I am happy to report. Therefore it is my all time favorite. I promised the chief he would remain nameless as well as the restaurant.

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Ingredients

2 clovesgarlic sliced
2 (28 oz.)cans of any brand crushed San Marzano tomatoe sauce.
1 lbBeef chopmeat
1/2 lbVeal chopmeat, or 1/2 lb pork chopmeat. ( either is ok. I prefer the veal. )
1/3 cupheavy cream
to tasteSalt and pepper
1little crushed red pepper ( optional)
Olive oil

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Steps

1

In a frying pan, put olive oil to cover the bottom.
2

Lightly brown 2 cloves of garlic thinly slced
3

Fry all the chopmeat in the same pan.
4

Drain oil from frying pan after browning chopmeat
5

Add 2 cans of crushed San Marzano tomatoes to the frying pan
6

Add salt and pepper to taste
7

Crushed red pepper ( ( optional)
8

Simmering for 1/2 hr. On low
9

Add 1/3 cup of heavy cream. Stir as you are adding the heavy cream.
10

Cook a lb. of Rigatoni pasta al Dente
11

Rinse pasta and add the Bolognese sauce to pasta.

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Cooksnaps

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dul3180

dul3180 @cook_4492219

on February 08, 2016 22:13

Comments

Keywords

Bolognese Rigatoni Pepper Pork Beef Garlic

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