Rigatoni? Whoa, wait, what?! I thought this was a baking blog.
As much I’d like to live on bread and cookies, my body disagrees. I love to cook and it’s good to mix things up a bit, don’t you agree? One of my latest obsessions is The Chew. Any food lover should watch this show. It’s hilarious, every recipe I’ve tried has been wonderful, and the pointers are great. No, ABC is not paying me to review this show (but I’d be open to discussions. Hint, hint).
This recipe is from Michael Symon. We’ve already made this dish three times because we love it so much! Perfect Sunday dinner. It takes about 30 minutes to prep but then it just simmers quietly in the background for two hours, getting all delicious and scrumptious. You’ll have a bowl and be full but still want more. The ingredients are simple but the flavors are complex. It’s equally as tasty the next day.Which is good because this makes around 8 servings.
We don’t eat much meat. I probably buy some form of meat two or three times a month. When we do, we splurge for the good stuff. I used grass fed beef here even though it was twice as expensive than the “non-grass fed” beef. No pink slime either. I don’t care how safe the beef industry and government says it is; I do not want ammonia sprayed on my meat. Doesn’t it make you wonder why the “meat” products are so unsafe that ammonia needs to be used in the first place?
That’s my rant for the day. Moving back to the recipe… I modified it a bit to “meat” (ha, I kill me) our needs. I added half the pasta and meat (because really, two pounds of beef and two pounds of pasta? I do not have a pan that big), but left all the vegetables the same and added some tomato sauce.
The bread in the picture is one of my favorite recipes from King Arthur Flour: Sourdough Baguettes. It’s relatively quick, very easy, and another great reason to have a sourdough starter in your refrigerator. I’ll blog about it soon.
I hope all of you enjoy it just as much. And, if you do watch The Chew, what has your favorite recipe been? I’d love to hear about it!
One year ago: Chocolate Chip Pound Cake
Adapted from Michael Symon
Yield: 8 to 10 servings
Time: 30 minutes hands on; 2 1/2 hours total.
- 1 tablespoon Olive Oil
- 1 pound Ground Beef
- 1 Onion (rough dice)
- 3 cloves Garlic
- 2 Carrots (rough dice)
- 2 ribs of Celery (rough dice)
- 1 28-ounce can Whole Plum Tomatoes (I used diced)
- 1 15-ounce can Tomato Sauce
- 1 cup Dry Red Wine (the rest of the bottle will be for you)
- 1 Bay Leaf
- 6 sprigs Fresh Oregano (chopped)
- Salt and pepper to taste
- 1 cup Flat Leaf Italian Parsley (torn)
- 1/2 cup Parmesan (grated)
- 1 tablespoon Unsalted Butter
- 1 pound Rigatoni (I buy pasta that is made with durum wheat flour and nothing else; check your ingredients!)
1. Heat a large pan with the olive oil. Make sure your pan is really hot here otherwise you’ll be waiting all day for your meat to brown, or worse…it will just be gray meat! Gray meat does not equal flavor. Once your pan is hot, add the meat with a pinch of salt and brown.
2. While your meat is browning put your onion, carrots, celery, and garlic in a food processor. Pulse until finely chopped. Try not to puree, but it won’t be the end of the world. I did that accidentally and it still tasted fantastic.
3. When your meat is brown, deglaze with the wine. You may not need it all. Then add your veggie mix and cook for about three minutes. Add your tomatoes, tomato sauce, bay leaf, and oregano. If you used whole tomatoes, break them up as you stir. Bring to a simmer and taste. Add salt and pepper as needed.
4. Simmer, slightly covered, for about two hours. When the sauce is done, bring a large pot of water to boil. Add a hefty pinch of salt to the water then add your pasta. Stir and cook until al dente, about 7 minutes.
5. Add the pasta to the sauce; be sure to save some pasta water in case you need some. If the sauce is too thick, add the water until the desired consistency.
6. Remove from heat. Add the butter, parmesan, and parsley. Drizzle each serving with some extra olive oil.
7. Tear off a piece of crusty bread, pour a glass of wine, and enjoy that rigatoni.