Filter
Reset
Sort ByRelevance
P.A. Watson
Rigatoni with Italian minced meat sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the carrots, celery and onions into very small cubes.
-
Chop the garlic coarsely.
-
Heat a large saucepan over medium heat with half the oil.
-
Stew the carrots, celery, onion and garlic in 5 to 8 minutes with the lid on the pan to soften everything.
-
Add the mince and press it well apart with a spatula, until it is loose and loose.
-
Then add the wine and the rest of the oil, reduce to half.
-
Cut the tomatoes into small cubes and add.
-
Let it simmer for at least 1.5 hours on low heat, then add the milk and oregano.
-
Let it simmer for another 0.5 hour and then season with salt and pepper.
-
Boil the rigatoni just as indicated on the package and pour.
-
Mix as much sauce with the pasta as desired, then serve the pasta in the pan or on plates.
-
Delicious with a simple rucola salad.
-
25 minMain disholive oil, bacon, onion, laurel leaf, thyme, dried thyme, peeled tomato, lentils, chicken bouillon, Spinach, Greek yoghurt, parsley,French lentil soup
-
20 minMain dishwholegrain penne, onion, mushrooms, traditional olive oil, garlic, pine nuts, fresh coriander, sour cream,creamy mushroom pasta dish
-
25 minMain dishcrumbly potato, Brussel sprout, lemon, Curry sauce, tomato sauce, olive oil, rib chop, sour cream,Brussels sprouts with roasted ribs
-
25 minMain dishrib chop, olive oil, balsamic vinegar, pod, orange, fennel bulb, basil, olive, Red wine vinegar,rib chop in balsamic vinegar with fennel
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it