Rigatoni With Meat Sauce Recipes

Steps:

• For the meat sauce: Heat the oil in a large saucepan over medium-high heat. Add the ground meat, a large pinch of salt and a few grinds of pepper. Cook, stirring and breaking up the meat into smaller pieces, until browned, about 5 minutes. Add the onions and cook, stirring frequently, until soft and lightly browned, 8 to 10 minutes. Add the tomato paste, oregano, red pepper flakes and garlic and cook, stirring, until the tomato paste darkens to a brick red, about 1 minute. Add the tomato puree, 3/4 cup water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a high simmer, then adjust to a low simmer. Cover the pan and cook for 30 minutes. (You can make and cool the sauce the day before. Reheat before using the next day.)
• For the pasta: Meanwhile, bring a large pot of generously salted water to a boil. Grease a 9-inch springform pan with 1 tablespoon oil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain and toss with the remaining tablespoon oil, then spread out in a single layer on a rimmed baking sheet.
• Spread 1/4 cup of the meat sauce on the bottom of the prepared pan. Stand the rigatoni on their ends in the pan until it is completely filled.
• For the ricotta filling: Stir together the ricotta, Parmesan, egg, 1 teaspoon salt and a few grinds of pepper. Transfer the filling to a pastry bag or resealable plastic bag, snip off just enough of the tip to make a small opening and pipe into each rigatoni tube. Pipe small mounds of any leftover ricotta mixture on top of the pasta and spread out into a thin layer. (You can cook and fill the pasta the day before.)
• Preheat the oven to 375 degrees F. Put the filled springform pan on a foil-lined baking sheet to catch drips. Pour 2 cups of the meat sauce over the pasta, spreading it with the back of a spoon so that it drips in between the noodles. Top with the mozzarella and Parmesan.
• Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 20 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 45 minutes (do not skip this part or your noodles will fall apart when serving!). Sprinkle with parsley, if using, then carefully remove the sides of the pan. Cut the pie into wedges and serve with the reserved meat sauce on the side.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente; drain, and return to pot. Set aside.
• While pasta is cooking, cook lamb in a large saucepan over medium-high, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is tender, 4 to 6 minutes.
• Stir in tomato paste, cinnamon, and cayenne, and cook until fragrant, about 2 minutes. Add 1 1/2 cups water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 8 to 10 minutes. Stir in vinegar, and season again with salt and pepper. Add sauce to pot with pasta, and toss to combine.

Steps:

• In a medium frying pan, heat the oil and butter over low heat. Add the onion, carrot, celery, garlic, parsley and basil and cook until very soft, about 20 minutes.
• Raise the heat to moderate, add the ground beef, fennel seed, salt and pepper and cook, stirring, until the meat is no longer pink, about 5 minutes.
• Add the wine and cook until almost evaporated, about 5 minutes.
• Add the tomatoes with their juice and simmer, covered, for 30 minutes.
• Stir in the parmesan.
• Heat the oven to 350F.
• In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain.
• Lightly oil a 3 quart oval baking dish. Toss the pasta with the meat sauce and put half of it in the baking dish. Top with half the mozzarella. Repeat with remaining pasta and mozzarella.
• Bake until the pasta is piping hot, about 20 minutes.

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion, carrot, celery, and oregano and cook, stirring occasionally, until slightly softened, 4 to 5 minutes. Add the beef and garlic and cook, breaking the beef into smaller pieces with a wooden spoon, until the onion and beef are lightly browned, 9 to 10 minutes. Pour in the wine and cook until it is nearly evaporated, 1 to 2 minutes. Add the crushed tomatoes, tomato paste, and zucchini; bring to a simmer and cook, stirring often, until slightly thickened, 2 minutes.
• Stir in the rigatoni, salt, pepper, and 3 cups water; bring to a simmer and cook, stirring often, until the sauce is somewhat thickened, about 18 minutes. Add 1 cup water and continue cooking until the pasta is tender, 9 to 10 minutes more.
• Serve the rigatoni topped with the Romano and basil.

Steps:

• Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
• Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
• Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.

Steps:

• In large pan heat oil& butter over low heat.
• Add onion, carrot, celery, garlic, parsley, basil and cook until very soft, about 20 minutes.
• Raise heat to moderate, add ground beef, fennel seed, salt and black pepper, cook until no longer pink.
• Add wine and cook until almost evaporated, about 5 minutes.
• Add tomatoes with juices and simmer covered for 30 minutes.
• Stir in parmesan and continue to cook.
• Preheat oven to 350, and lightly grease 3 quart baking dish.
• In a large pot of boiling water cook rigatoni until almost al dente, about 12 minutes.
• Drain, toss pasta with meat sauce.
• Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining pasta mixture, and top with remaining cheese.
• Bake until pasta is hot, about 20 minutes.

Steps:

• To make the meat sauce, heat the oil in a large frying pan and fry the beef for 10 minutes, stirring occasionally until browned all over. Add the onion to the pan and cook for 5 minutes, stirring occasionally.
• Stir in the garlic, tomatoes, herbs and tomato paste. Bring to a boil, cover, and simmer for about 30 minutes.
• Meanwhile, to make the cheese sauce, melt the butter in a small saucepan, then add in the flour and cook for 2 minutes, stirring constantly.
• Remove the pan from the heat and gradually pour in the milk, stirring constantly. Return the pan to the heat and bring to a boil, stirring the mixture occasionally, until creamy and thickened.
• Add the egg yolk, cheese and seasoning, and stir until the sauce is well blended.
• Preheat the broiler. Meanwhile cook the pasta in plenty of salted boiling water according to the instructions on the package. Drain thoroughly and turn into a large mixing bowl. Pour the meat sauce over and toss to coat.
• Divide the pasta among four flameproof dishes. Spoon over the cheese sauce and place under the grill until brown. Serve immediately, garnished with fresh basil.