Rigatoni With Meat Sauce


RIGATONI WITH MEAT SAUCE

This is the hearty pasta dish that everyone loves to eat. The rigatoni cooks right in the sauce, which not only saves you from having to wash an extra pan-it makes the pasta more flavorful.

Recipe From epicurious.com

Provided by Marge Perry

Yield 4 servings

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.


Rigatoni with Meat Sauce image

Number Of Ingredients: 15

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced (about 1 cup)
  • 1 medium carrot, peeled and finely chopped (about 1/3 cup)
  • 1 celery stalk, finely chopped (about 1/3 cup)
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 12 ounces lean ground beef (85%)
  • 5 garlic cloves, minced
  • 1/2 cup dry red wine, such as Cabernet Sauvignon
  • 1 (28-ounce) can crushed tomatoes with basil
  • 2 tablespoons tomato paste 1 medium zucchini (about 8 ounces), trimmed and cut into 1/2-inch dice (about 1 1/4 cups)
  • 12 ounces rigatoni pasta
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Pecorino Romano cheese
  • 1/3 cup fresh basil leaves, thinly sliced


BAKED RIGATONI WITH MEAT SAUCE

This is a quick and easy recipe that is perfect for a crowd, as it doubles and triples easily. It is comfort food at its best. Even picky eaters will come back for seconds!!! From the book Pasta by Food & Wine. COOKING TIME INCLUDES 70 MINUTES OF SIMMER & BAKE TIME!

Recipe From food.com

Provided by Jostlori

Time 1h45m

Yield 4 serving(s)

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.


Baked Rigatoni With Meat Sauce image

Number Of Ingredients: 17

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 carrot, chopped fine
  • 1 celery rib, chopped fine
  • 2 garlic cloves, minced
  • 1/4 cup fresh flat-leaf parsley, minced
  • 2 tablespoons fresh basil, minced
  • 1 lb ground beef
  • 1 teaspoon ground fennel
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup white wine
  • 32 ounces canned whole tomatoes, chopped including juice
  • 6 tablespoons parmesan cheese, grated
  • 3/4 lb rigatoni pasta
  • 1/2 lb mozzarella cheese, grated (about 2 cups)


RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

This Rigatoni al Segreto recipe was the most closely guarded secret at Gino's, one of New York City's most famous Italian restaurants. When it closed, the recipe got out. But I think the amount of butter was way too low. So here's my version.

Recipe From allrecipes.com

Provided by Chef John

Time 1h10m

Yield 4

Steps:

  • Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
  • Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
  • Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.


Rigatoni al Segreto (Rigatoni with Secret Sauce) image

Number Of Ingredients: 11

Ingredients:

  • 4 tablespoons olive oil
  • 1 cup diced onion
  • 1 teaspoon salt, plus more to taste
  • 2 cloves garlic, crushed (or more to taste)
  • 1 pinch red pepper flakes
  • 1 (28 ounce) can San Marzano (Italian) tomatoes, blended smooth
  • ½ cup water (to rinse out can of tomatoes)
  • 1 (8 ounce) package uncooked rigatoni pasta
  • ½ cup fresh basil leaves, thinly sliced
  • 4 tablespoons cold butter, cubed
  • 1 cup grated Parmigiano-Reggiano cheese, plus more for serving


RIGATONI WITH SPICED MEAT SAUCE

Cinnamon and cayenne pepper add spice and heat to this Rigatoni with Spiced Meat Sauce pasta dish.

Recipe From marthastewart.com

Provided by Martha Stewart

Time 30m

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.


Rigatoni with Spiced Meat Sauce image

Number Of Ingredients: 9

Ingredients:

  • Coarse salt and ground pepper
  • 12 ounces rigatoni or other short pasta
  • 1 pound ground lamb or beef chuck
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup tomato paste
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon red-wine vinegar


RICOTTA-STUFFED RIGATONI PIE WITH MEAT SAUCE

No noodle will be left behind in this hearty meal. Each piece of pasta is piped full of creamy ricotta, turning this classic dish into an impressive (and filling) meaty pasta pie. To save some time, substitute 4 cups of store-bought meat sauce instead of making your own.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 3h15m

Yield 8 servings

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.


Ricotta-Stuffed Rigatoni Pie with Meat Sauce image

Number Of Ingredients: 19

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 pound ground beef or pork, or a combination
  • Kosher salt and freshly ground black pepper
  • 1/2 small onion, finely chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic, thinly sliced
  • One 28-ounce can tomato puree
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 pound rigatoni
  • 1 1/2 cups whole-milk or part-skim ricotta
  • 1/2 cup grated Parmesan
  • 1 large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 8 ounces part-skim mozzarella, grated
  • 1/2 cup grated Parmesan
  • 1/4 cup fresh Italian flat-leaf parsley leaves, roughly chopped (optional)


RIGATONI WITH MEAT AND CHEESE SAUCE

This recipe tops the rigatoni with a bechamel style sauce before broiling. Can substitute ground turkey or Italian sausage for the ground beef. I also just make this in a large casserole dish rather than individual bowls (it makes a LOT to be considered four servings).

Recipe From food.com

Provided by pedspeech

Time 1h

Yield 4 serving(s)

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.


Rigatoni With Meat and Cheese Sauce image

Number Of Ingredients: 14

Ingredients:

  • 3 cups dried rigatoni pasta
  • salt & fresh ground pepper
  • 1 tablespoon olive oil
  • 3 cups ground beef
  • 1 onion
  • 1 garlic clove, chopped
  • 1 (14 ounce) can chopped tomatoes
  • 1 tablespoon dried herbs
  • 2 tablespoons tomato paste
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1 3/4 cups milk
  • 2 egg yolks
  • 1/2 cup freshy grated parmesan cheese


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