Wednesday, February 28, 2018

Rigatoni Bolognese

Prep Time: 15 Minutes Cook Time: 4 hours 30 minutes

Rigatoni Pairs well with: Sixto Chardonnay, Washington State or Peirano Estate Cabernet Sauvignon, Lodi, CA

Zucchini Pairs well with: Spencer Elizabeth Sauvignon Blanc, Mendocino or Goldeneye Pinot Noir

2 lbs. ground turkey, chicken, or beef (do not use breast meat for the turkey or chicken)
1 large onion (preferably yellow) diced*
2 large carrots diced*
2 large celery stalks diced*
*dice veggies fine and the same size.
6 garlic cloves, finely chopped (use a chopper to achieve finer texture)
2 Tbsp olive oil
¼ cup butter (2 ounces)
¼ Tsp ground black pepper
Sea Salt
Freshly grated Parmigiana-Reggiano (for cooking and serving)
1 can diced San Marzano tomatoes with juice.
1-2 Ounces white wine (Chardonnay is preferable)
1-1.5 cups skim milk
¼ cup vegetable stock, unsalted if using ground turkey/chicken. Substitute beef broth, unsalted when using beef.
1lb fresh or dry rigatoni (or pasta of your choice) OR try 1lb of Zucchini Noodles (Cook Pasta/Zucchini according to directions)

Equipment: Wooden spoons, Large deep Sauté Pan or Large Sauce Pot (I use the Sauté pan first then transfer into the sauce pot, if you use the sauce pot-no transfer is necessary) Pasta pot

Using a large Sauce Pot, heat the olive oil and butter over a low to medium flame. Once the butter is melted add in the onions, carrots & celery. Sauté for approximately 4-5 minutes (stirring often) adding in ¼ tsp salt.

Once the vegetables are softened increase your heat to high. Add in your ground meat ¼ lb. at a time so that you break up the meat with your wooden spoon spreading it around the pot. Once all the meat has been added to the pot and broken up into smaller pieces cook for approximately 15 minutes, stirring occasionally so that the meat browns but does not burn. Once the meat begins to caramelize and the pan get sticky, lower your heat so not burn the meat. Over a medium heat gradually add the white wine into the pan using just enough to scrape the stuck meat from bottom of the pan. Do this by using the wooden spoon, pushing the meat all around the pot. Lower the flame so that the meat mixture does not stick again.

At this time, if you used a large Sauté pan, transfer the mixture into your large sauce pot.

With the mixture in the large sauce pot add in 1 cup of milk, all the diced tomatoes with the juice and the vegetable stock. Stir in 1 tsp sea salt and ¼ tsp black pepper. Bring the mixture to a boil and then lower your flame to the lowest setting to simmer.

Cover the pot, leaving the lid half open.

Simmer for 4 hours, stirring occasionally and adding in salt to taste.

After the first hour add in ½ Tbsp of freshly grated Parmigiana-Reggiano. (Repeat in hour 3)

If your meat mixture begins to stick during the 4 hours, slowly add in SOME of the milk (from the left over ½ cup set aside).

At the end of 4 hours the sauce will be thick and chunky.

Serve in bowls using just enough sauce to coat each serving of pasta or zucchini noodles.

Use extra Parmigiana-Reggiano to taste.

NOTE: To reheat your Bolognese use a Tbsp (or 2) of butter in a small sauce pot adding in the desired amount of Bolognese.

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