RIGATONI with SICILIAN MEAT RAGU
RECIPE
MACCHERONI with SICILIAN MEAT RAGU
Ingredients :
1 & 1/2 pounds Ground Beef
4 tablespoons Olive Oil
3 links - Sweet Italian Sausage, meat removed from casing
1 small Onion, peeled and chopped
28 ounces Tomato Passata
3 tablespoons Tomato Paste
1 cup water
12 fresh Basil Leaves, washed and torn into smaller pieces
1 Bay Leaf
1 teaspoon dry Oregano
1 small Green Bell Pepper, cleaned and chopped
1 cup water
1 pound imported Italian Pasta (Rigatoni, Ziti, Spaghetti)
Add the ground beef and sausage meat to a pot with 2 tablespoons of olive oil
Cook the meat on medium heat, breaking up the sausage with a wooden spoon. Cook until the meats lose their raw color and are cooked through.
Remove the meat and set aside. Pour the fat out of the pot, and discard.
Add remaining 4 tablespoons of Olive Oil and chopped Green Pepper to the pot and cook on low heat for 8 minutes.
Add the chopped to the pot and cook on low heat with the green peppers for 4 minutes
Add the tomato paste to the pot, and cook on medium heat while stirring for 2-3 minutes.
Add the Tomato Passata and the cooked meat into th pot. Add Salt, Black Pepper, bay leaf, water, and Oregano to the pot.
Turn the heat up to high. Cook until everything starts to bubble, then turn the heat down to a very low flame. Cook for 50 minutes on low heat, being sure to stir with a wooden spoon, scraping the bottom of the pot to keep ingredients from sticking. Add the fresh Basil to the pot in the last 10 minutes of cooking.
Turn the heat off, and let the meat rags rest while you cook the pasta.
Fill a large pot 3/4 full with water and 3 tablespoons of Salt and bring to rapid boil. Add the pasta of your choice and cook according to the directions on package.
Two minutes before the pasta cooking time, remove one cup of water from the pot and reserve on the side. One minute later, drain the pasta into a colander.
Add the past back into the pot it cooked in and add, 4-5 cups of the meat rags and stir. Drizzle a little Olive oil over the pasta and mix.
Plate the pasta onto plates. Top the pasta with some more Meat Ragu.
Serve to your guests, with grated Parmigiana Cheese on the side.
Enjoy !
Recipe by Chef Daniel Bellino Z
NONNA BELLINO's COOKBOOK
RECIPES From MY SICILIAN NONNA
by Daniel Bellino Z
SPAGHETTI w / SICILIAN MEAT RAGU
"MANGIA BENE" !!!
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