Friday, September 23, 2011

Rigatoni Bolognese (Meat Sauce)

1/2 box whole wheat rigatoni or ziti
2 TBSP  olive oil
bay leaf
1 medium onion, diced
2 cloves garlic, crushed and chopped
1 stalk celery, finely diced
1 large carrot, finely diced
1 lb ground meat (beef, pork, chicken, veal)
28 ounces crushed tomatoes
1/4 cup pureed pumpkin
1 tsp dried oregano
1/2 tsp dried basil
pinch allspice
salt and pepper

Cook pasta according to package directions.

In a skillet, heat oil over medium heat until it ripples. Add bay leaf, onions and garlic and saute until soft. Add celery and carrot and  cook until soft. Add meat and cook until brown throughout. Using pan lid or strainer, drain any grease and return to pan.

Add tomatoes, pumpkin, seasoning and 1/2 cup of water or stock. Bring to a boil and reduce heat to medium. Simmer 30 minutes and toss with cooked pasta. Top with grated parmesan and crushed red pepper flakes.

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