Friday, December 10, 2010

Rigatoni Bolognese

Rigatoni Bolognese

2 teaspoons olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
1/2 lb ground lean beef
28 oz diced tomatoes
1/4 cup finely chopped flat-leaf parsley
1/4 cup reduced sodium beef broth
1 fresh rosemary sprig
1 bay leaf
1/4 teaspoon salt
ground pepper
2 cups rigatoni
1/4 cup grated Parmesan cheese
fresh basil leaves

1. To make the sauce, heat the oil in a large saucepan over medium-high heat. Add onion and cook until softened, about 5 minutes. Add celery and carrot, cook until softened, about 5 minutes. Add beef, cook until browned, about 5 minutes. Stir in tomatoes, parsley, broth, rosemary, bay leaf, salt and pepper. Cook, stirring occasionally about 5 minutes. Reduce the heat and simmer until thickened, about 45 minutes. Discard the rosemary and bay leaf.
2. Meanwhile, cook the rigatoni. Drain and transfer to a large bowl; add the sauce and toss. Sprinkle with cheese and basil just before serving.

Serves 4
Adapted from Weight Watchers

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