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Baked Rigatoni with Meat Sauce |
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Serves: 6 1 pound rigatoni1 yellow onion chopped 3 tablespoons olive oil 1 stalk finely chopped celery 1 small, finely chopped carrot 1 pound ground beef 1/2 teaspoon salt 1 dash oregano 1 cup dry white wine (optional) 2 tablespoons tomato paste 1 can (28-oz.) Italian tomatoes 6 tablespoons grated Parmesan cheese 2 tablespoons butter Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
Sauté onions in olive oil over medium heat until onions are translucent. Add celery and carrots and cook for approx. 2 min. Add ground beef, salt, and oregano then cook until lightly browned. Add the wine. Turn heat up to medium high and cook until all the wine has evaporated. Add tomato paste and tomatoes. Bring sauce to a slight boil then turn the heat down to a simmer. Simmer for a few hours, stirring occasionally. Preheat the oven to 400. Bring to boil 4 quarts of salted water. Add rigatoni noodles and cook a littler firmer than usual. Drain and transfer to a large bowl. Add 3 1/2 to 4 cups of the meat sauce and 4 tablespoons Parmesan cheese. Mix thoroughly. Transfer to a buttered casserole dish. Sprinkle with remaining Parmesan cheese, and dot with butter. Bake for 10 to 15 minutes. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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