Boy, last night sure felt like a Sunday, didn’t it? As is the case with all Mondays of three day weekends, I spent yesterday catching up from a weekend away and getting ready for the week of school ahead. Bags were unpacked, laundry was washed, meals were planned, groceries were purchased, permission slips were filled out, children were showered.
I like to try to make something good for “Sunday night dinner.” I know it was Monday, but since it felt like Sunday, I decided to try Michael Symon’s ragatoni with meat sauce, which I have been wanting to do for a while. It’s not really a weeknight dinner, because the meat sauce has to simmer for at least two hours.
Oh my goodness you guys, it was so good. The flavors in here were absolutely amazing. I halved this recipe, because I could tell just by looking at it that I would have rigatoni for daaaaays, and still had leftovers after feeding my family of five.
I made just a couple of modifications. I added about two teaspoons of sugar, about a teaspoon of Italian seasoning (in addition to the fresh oregano that the recipe calls for) and some red pepper flakes for a little heat. And even though I halved the recipe, I used the full 28oz can of plum tomatoes.
My whole family loved this dinner, which I served with a big Caesar Salad. They didn’t just enjoy it, they loved it, so we will be having it again. Give it a try, you will enjoy!
Recipe from Chef Michael Symon, the Chew
- 1 tablespoon Olive Oil
- 2 pound Ground Beef
- 1 Onion (diced)
- 3 cloves Garlic
- 2 Carrots (small diced)
- 2 ribs of Celery (small diced)
- 1 28- ounce can Whole Plum Tomatoes
- 1 cup Dry Red Wine
- 1 Fresh Bay Leaf
- 6 sprigs Fresh Oregano
- Salt to taste
- 1 cup Flat Leaf Italian Parsley (torn)
- 1/2 cup Parmesan (grated)
- 2 tablespoon Unsalted Butter
- 2 pound Rigatoni
- Heat a large saucepan with olive oil. Brown the ground beef with a large pinch of salt. Add garlic to saucepan and cook for 3 minutes.
- Add onion, carrots and celery into a food processor and pulse to finely chop vegetable. Add vegetable mix to pan and cook for another 3 minutes.
- Deglaze the pan with red wine. Add in the tomatoes, breaking them up as you stir them and bring to a simmer. Add the bay leaf and oregano and taste for seasoning. You may want to add a little salt here. Simmer for about 2 hours, skimming off any excess fat that comes to the top.
- Once the sauce is done, bring a large pot of salted water to a boil. Drop the rigatoni in and cook until al dente. Remove from the water with a spider or slotted spoon and add to the sauce. If the sauce is too thick, add a little bit of your pasta water.
- Remove from the heat and stir in parsley, parmesan, butter and a drizzle of olive oil and serve immediately.