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Rigatoni Bolognese

The Amateur Gourmet


  • 1 Tbs vegetable oil
  • 3 Tbs butter plus 1 Tbs for tossing the pasta
  • 1/2 cup chopped onion
  • 2/3 cup chopped celery
  • 2/3 cup chopped carrot
  • 3/4 pound ground beef chuck
  • Salt
  • Black pepper, fresh from the mill
  • 1 cup whole milk
  • Whole nutmeg
  • 1 cup dry white wine (I used Vermouth and it worked fine)
  • 1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
  • 1 1/4 to 1 1/2 pounds pasta (I used just 1 pound of dried rigatoni)
  • Freshly grated parmigiano-reggiano cheese
Rigatoni Bolognese photo


See Full Recipe on The Amateur Gourmet »



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  • Erin & Rob

    by , April 17, 2012

    can we ever eat enough pasta!E Delizioso!100 years of love! love Mamma paula

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