Michael Symon's Rigatoni and Meat Sauce  Ingredients:       1 TBSP Olive Oil    2 pounds Ground Beef       1 Onion (diced)    3 cloves garlic       2  carrots (small diced)    2 ribs Celery (diced small)       1 28-oz can Whole Plum Tomatoes    1 cup Dry Red Wine       1 fresh Bay Leaf    6 springs Fresh Oregano       salt to taste    1 cup flat leaf parsley (torn)       2 TBSP Unsalted Butterq    2 pounds Rigatoni

Preparation:

Heat a large saucepan with olive oil. Brown the ground beef with a large pinch of salt. Add garlic to suacepan and cook for 3 minutes. Add onion, carrots, celery, into a food processor and pulse to finely chop vegetables. Add vegetable mix to pan and cook for another 3 minutes. Deglaze the pan with red wine. Add in the tomatoes, breaking them up as you stir them and bring them to a simmer. Add the bay leaf and oregano to taste for seasoning. Simmer for about two hours, skimming off any excess fat that comes to the top. Once the sauce is done, bring a large pot of salted water to a boil. Drop the rigatoni in and cook until al dente. Remove from the water with a spider or slotted spoon and add to the sauce. If the sauce is too thick, add a little of the pasta water. Remove from the heat and stir in parsley, paresan, butter and a drizzle of olive oil and serve immediately.

Comments:

From "The Chew" Michael Symon

Categories:  "The Chew", Beef, Cheese, Dinner, Entree, Entrées, Food Processor, Italian, Main Dish, Main Dishes, Michael Symon, Pasta, Sauce, Skillet, beef, main dish, pasta, stove top

Estimated Serving:  8

Estimated preparation time:  120 min.

Language:  English

Shared by:  Jilly    2012/04/20