Monday, February 23, 2015

Rigatoni Bolognese

Rigatoni Bolognese
We were lucky to be in Aspen on Valentine's Day, which meant a romantic meal out to Casa Tua, my most favorite restaurant in town. Only one hiccup, we had a six year old Miss F with us. We had an early reservation and low expectations. Miss F did amazingly well and thoroughly enjoyed her rigatoni Bolognese. She couldn't get enough of it! Though her favorite part of the meal was both the bread selections (she had one of every type) and an amazing chocolate dessert. She proclaimed it her new favorite restaurant and wants to return next time we are in town. I decided to try and recreate the pasta at home, using Martha Stewart's recipe for Bolognese as a basis. Miss F didn't think it was as good as Casa Tua, but she still very much enjoyed it.
Rigatoni Bolognese

1 slice bacon, finely chopped
½ onion, finely chopped
1 stalk celery, finely chopped
1 large carrot, peeled and finely chopped
3 garlic cloves, minced
1 pound ground beef chuck
Coarse salt and ground pepper
1 cup milk
Pinch of ground nutmeg
½ cup dry white wine
1 cans (28 ounces) crushed tomatoes in puree
1 ½ to 2 cups water
1 pound rigatoni, prepared per package directions

In a Dutch oven, cook the bacon, onion, celery, carrot and garlic over medium heat until softened, stirring occasionally, for 8 minutes. Add the beef, season with salt and pepper. Break up the meat with a spoon, cook until browned, 8 minutes more. Increase the heat to high, add the milk and nutmeg. Cook, stirring, until the milk is evaporated, 8 minutes more. Add the wine, cook, stirring for 8 minutes more. Stir in the tomatoes, reduce heat to medium-low, simmer for two hours, adding water as needed. Season to taste with salt and pepper. Stir in the rigatoni and serve.
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1 comment:

Monica H said...

I finally made this last night and it was so good! I accidently grabbed skim milk at the store but even then the sauce was a good richness. I did use pappardelle noodles (like when I had it at Monarch)though. Thanks for the recipe!

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