Wednesday, June 9, 2010

White Bolognese Rigatoni

This was delicious. That's really all I have to say about this meal. It was delicious. I halved the meat but kept the same number of veggies plus extra mushrooms to make it healthier. I also used light cream instead of heavy cream. I think it would be interesting to add a little tomato paste to this for more of a normal bolognese.

White Bolognese Rigatoni (Adapted from Heidi da Empoli)

Extra virgin olive oil

1/2 sweet onion, peeled and finely chopped

2 medium carrots, peeled and finely chopped

1stalk celery, finely chopped

Sea salt

Freshly ground black pepper

2 links hot Italian turkey sausage, removed from casings

1/2 lb. ground beef (90%)

3/4 cup Italian white wine

1 cube beef bouillon dissolved in 1 cup simmering water

8 oz. white mushrooms, finely chopped

1/3 cup light cream

1/2 lb.rigatoni

3/4 cup freshly grated Parmigiano-Reggiano cheese.

1. Add a few tbsp oil to a large, deep sauté pan to lightly coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots, mushroom, and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.

2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then.

Taste and adjust salt and pepper. When the consistency is right, fold the cream in. Remove from the heat and cover.

3. Bring a large pot of salted water to a boil. When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. Drain the pasta and then return it to the pot. Pour the pasta sauce on top; pasta should not be dry. Add a little pasta water to loosen it if needed. Top with cheese.

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