Pasta recipes
 

 Baked Rigatoni

Ingredients

• Two taplespoons olive oil
• Two tablespoons butter
• One chopped onion
• One finely chopped carrot
• One finely chopped stalk of celery
• Two cloves minced garlic
• 1/4 cup chopped fresh parsley
• Two tablespoons chopped fresh basil
• One pound rigatoni pasta
• One pound lean ground beef
• One and a half teaspoons crushed fennel seeds
• One and a half teaspoons salt
• 1/4 teaspoon black pepper
• 1/2 cup white wine
• Four cups canned diced tomatoes in tomato puree
• Six tablespoons grated parmesan cheese
• 1/2 pound shredded mozzarella cheese

Directions

• In large pan heat oil and butter over low heat
• Add onion, carrot, celery, garlic, parsley, and basil
• Cook about twenty minutes or until very soft
• Raise heat to moderate, add ground beef, fennel seed, salt and black pepper, cook until no longer pink
• Add wine and cook until almost evaporated, or about five minutes
• Add tomatoes with juices and simmer covered for thirty minutes
• Stir in parmesan and continue to cook
• Preheat oven to 350 degrees, and lightly grease three quart baking dish
• In a large pot of boiling water cook rigatoni until almost al dente, or about twelve minutes
• Drain, toss pasta with meat sauce
• Put 1/2 of the mixture in dish, sprinkle with 1/2 the mozzarella, cover with remaining pasta mixture, and top with remaining cheese
• Bake until pasta is hot, about 20 minutes