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P.A. Watson
Rigatoni with Italian minced meat sauce
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Ingredients
Directions
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Cut the carrots, celery and onions into very small cubes.
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Chop the garlic coarsely.
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Heat a large saucepan over medium heat with half the oil.
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Stew the carrots, celery, onion and garlic in 5 to 8 minutes with the lid on the pan to soften everything.
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Add the mince and press it well apart with a spatula, until it is loose and loose.
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Then add the wine and the rest of the oil, reduce to half.
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Cut the tomatoes into small cubes and add.
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Let it simmer for at least 1.5 hours on low heat, then add the milk and oregano.
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Let it simmer for another 0.5 hour and then season with salt and pepper.
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Boil the rigatoni just as indicated on the package and pour.
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Mix as much sauce with the pasta as desired, then serve the pasta in the pan or on plates.
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Delicious with a simple rucola salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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