RIGATONI CON SALSA DI VITELLO E POMODORO – Rigatoni with Ground Veal and Tomato Sauce
Ingredients
1 lb. (450g) Rigatoni Pasta
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 onion, chopped
½ lb. (250 g) ground lean veal
1 tablespoon tomato paste
3 cups canned tomatoes, pureed and strained (or 3 cups bottled pureed tomato)
½ tablespoon salt
2 leaves fresh basil
¼ cup Romano cheese, freshly grated
In a large deep skillet, over medium-high heat, heat the extra-virgin olive oil. Cook the onion and garlic for 1-2 minutes.
Add the ground veal and cook, stirring until it is browned, breaking up any large pieces with the wooden spoon, about 5 minutes.
Stir in the tomato paste for 1 minute, add the pureed tomatoes and salt. Bring to a simmer for 40 minutes.
Bring a large pot of water to a boil.
When the sauce has cooked for 30 minutes, you can begin cooking the pasta.
Add 1 tablespoon salt to the boiling water, add the pasta, and cook until al dente, about 10 minutes. Drain the pasta, and return to the pot.
Pour the sauce over the pasta and sprinkle with the Pecorino or Romano cheese.
Mix the pasta until it has been coated thoroughly with the sauce. Stir in the fresh basil leaves.
Optional: Garnish each dish with a fresh leaf of Basil.
Serve immediately.
Pass a small bowl of grated Pecorino or Romano cheese to be sprinkled over the pasta.
Serves 4
Preparation and Cooking Time: 50 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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