Wednesday, August 6, 2003
Bite with Belkys: Rigatoni Bolognese
If you like real, downhome, Italian cooking -- then you'll love tonight's recipe. It's a traditional pasta dish, just like grandma used to make. And if you wanna learn how to prepare it at home -- let's grab a Bite With Belkys.
The Chef: Marc Randazzo
The Restaurant: Randazzo's Little Italia Restaurant
150 Giralda Avenue
Coral Gables, FL
The Dish: Rigatoni Bolognese
4 carrots, chopped
4 celery, chopped
1 white onion, chopped
olive oil to saute
2 lbs. ground beef or veal
1/2 bottle red wine (chianti)
1 large can (29 oz.) crushed tomatoes
salt to taste
pepper to taste
1 box rigatoni
fresh parsley for garnish
Put the olive oil into a pan. Add the chopped veggies and saute until the celery softens.
Add ground beef or veal and saute until meat browns.
Add your favorite red wine (don't worry, Chef Marc says the alcohol will be absorbed during cooking process).
Add the crushed tomatoes, salt and pepper to taste and allow this to simmer over low heat for at least an hour until sauce thickens.
Boil rigatoni in hot, salted water.
To plate the dish, put the rigatoni in a bowl, pour some sauce on top and garnish with some fresh parsley.
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